Characterization of goat milk and potentially symbiotic non-fat yogurt

Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic...

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Bibliografske podrobnosti
Main Authors: Noelia Fernanda Paz, Enzo Gonçalvez de Oliveira, Martha Susana Nuñez de Kairuz, Adriana Noemí Ramón
Format: Artigo
Jezik:Inglês
Izdano: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-09-01
Serija:Food Science and Technology
Teme:
goat milk
yogurt
symbiotic
L. casei
inulin
Online dostop:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300029&lng=en&tlng=en
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