Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage

Journal of Dairy Science

Volumn 97, Issue 4, 2014, Pages 2039-2044

  Varga, L ^a   Sule J ^a   Nagy, P ^b  

^a UNIVERSITY OF WEST HUNGARY   (Hungary)

^b Emirates Industries for Camel Milk and Products   (United Arab Emirates)

Author keywords

Bifidobacterium; Camel; Fermented milk; Lactobacillus

Indexed keywords

PROBIOTIC AGENT;

ANIMAL; BIFIDOBACTERIUM; BOVINE; CAMEL; DAIRY PRODUCT; FEMALE; FERMENTATION; FOOD CONTROL; FOOD STORAGE; FREEZING; GOAT; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; MICROBIOLOGY; MICROFLORA; MILK; SHEEP; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BIFIDOBACTERIUM; CAMELS; CATTLE; CULTURED MILK PRODUCTS; FEMALE; FERMENTATION; FOOD MICROBIOLOGY; FOOD STORAGE; GOATS; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; MICROBIOTA; MILK; PROBIOTICS; REFRIGERATION; SHEEP; STREPTOCOCCUS THERMOPHILUS;

EID: 84896398165     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7339     Document Type: Article

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