The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts.
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DOI: 10.1590/0001-3765202220210875
Abstract: In this study, monocultures of L. casei, L. acidophilus, B. lactis and their combination with yogurt starter culture were used with goat yogurt. Yogurts containing only probiotic bacteria were observed for 12 hours of fermentation,… read more here.
Keywords: goat; yogurt; yogurt bacteria; fermentation ... See more keywords