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Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk

Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Evans, CA, Adams, M and Baines, SK (2016) Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk. Small Ruminant Research, 136. pp. 104-108. ISSN 0921-4488

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Item Type: Article
Uncontrolled Keywords: milk; dairy; probiotic; lactobacillus acidophilus LA-5; bifidobacterium animalis subsp. lactis BB-12; ropionibacterium jensenii 702; storage; sensory evaluation; microbial growth; physico-chemical; shelf life
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 03 Mar 2019 23:03
Last Modified: 03 Mar 2019 23:03
URI: http://vuir.vu.edu.au/id/eprint/38014
DOI: https://doi.org/10.1016/j.smallrumres.2016.01.016
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Citations in Scopus: 11 - View on Scopus

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