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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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Croatian Dairy Union
2024-01-01
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| シリーズ: | Mljekarstvo |
| 主題: | |
| オンライン･アクセス: | https://hrcak.srce.hr/file/455238 |
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