Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk

Small Ruminant Research

Volumn 136, Issue , 2016, Pages 104-108

  Ranadheera, C Senaka ^a,b   Evans, Craig A ^a   Adams, Michelle ^a   Baines, Surinder K ^c  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF COLOMBO   (Sri Lanka)

^c UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Beneficial microbes; Fermentation; Organoleptic properties; Post acidification; Viability

Indexed keywords

EID: 84961999769     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2016.01.016     Document Type: Article

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