Fermented milk from cow's and goat's milk supplemented with probiotic bacteria
2006
Bojcheva, S. | Dimitrov, T.
Fermented milk from cow's and goat's milk (2:1) was made. Two of samples were supplemented with lactic acid bacteria possessing established probiotic properties- Lactobacillus acidophilus and combination of Lactobacillus reuteri and S. faecalis. The composition, properties and microflora of raw milk, dynamics of acidification and lactic acid bacteria count in the coagulated milk, were investigated. It was determined that the samples of milk, supplemented with probiotic bacteria coagulated faster and at lower acidity in comparison with control sample. Lowest count of lactic acid bacteria was observed in control sample and highest - in the sample with L. reuteri and S. faecalis.
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