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Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts

Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from hi...

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Hoofdauteurs: Cem Karagözlü, Özer Kınık, A. Sibel Akalın, Harun Kesenkaş, Nayil Dinkçi
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Croatian Dairy Union 2024-01-01
Reeks:Mljekarstvo
Onderwerpen:
goat milk
somatic cell count
probiotics
fermented milk
Online toegang:https://hrcak.srce.hr/file/455238
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