Short communication: Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk

Journal of Dairy Science

Volumn 100, Issue 9, 2017, Pages 6972-6979

  Mituniewicz Malek A ^a   Ziarno, M ^b   Dmytrow I ^a   Balejko, J ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

^b NONE

Author keywords

cold storage; fermentation; goat milk; lactic acid bacteria; milk processing

Indexed keywords

ANIMAL; BIFIDOBACTERIUM; CHEMISTRY; CLASSIFICATION; FERMENTATION; FOOD STORAGE; GOAT; MICROBIOLOGY; MILK; TASTE;

ANIMALS; BIFIDOBACTERIUM; FERMENTATION; FOOD STORAGE; GOATS; MILK; TASTE;

EID: 85023781271     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2017-12818     Document Type: Article

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