Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Dairy Science and Technology

Volumn 89, Issue 6, 2009, Pages 541-553

  Florence, Ana Carolina Rodrigues ^a   Da Silva, Roberta Claro ^a   Do Espírito Santo, Ana Paula ^a   Gioielli, Luiz Antonio ^a   Tamime, Adnan Y ^b   De Oliveira, Maricê Nogueira ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b NONE   (United Kingdom)

Author keywords

Acidification profile; Bifidobacterium animalis subsp. lactis; Conjugated linoleic acid; Fermented milk; Organic milk; Trans vaccenic acid

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 71749109218     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009030     Document Type: Article

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