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

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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
URI https://vuir.vu.edu.au/id/eprint/38014
DOI https://doi.org/10.1016/j.smallrumres.2016.01.016
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
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
Citations in Scopus 25 - View on Scopus
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