Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts
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DOI: 10.15567/mljekarstvo.2024.0202
Abstract: Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples… read more here.
Keywords: produced goat; milks produced; probiotic fermented; fermented milks ... See more keywords