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 symbioti...
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| Опубліковано в:: | Ciência e Tecnologia de Alimentos |
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| Автори: | , , , |
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Предмети: | |
| Онлайн доступ: | https://www.redalyc.org/articulo.oa?id=395940096029 |
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