Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria
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DOI: 10.1590/fst.34620
Abstract: Goat milk, which is the most used one in cheese production among milk products, has the quality of being a very common raw material used in cheese production (Popović-Vranješ et al., 2017; Barłowska et al.,… read more here.
Keywords: probiotic characteristics; characteristics resistance; biological barriers; determination probiotic ... See more keywords