Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk

Author:

Xanthopoulos V.,Ipsilandis C.G.,Tzanetakis N.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference70 articles.

1. Fermentation of goat's milk with yogurt starter bacteria: a review;Abrahamsen;Cult. Dairy Prod. J.,1991

2. Comparison of associative growth and proteolytic activity of yogurt starters in camel and cow whole milks;Abu-Tarboush;J. Dairy Sci.,1996

3. Probiotics: recent understandings and biomedical applications;Adam;Curr. Trends Biotechnol. Pharmacy,2012

4. Standard Methods for the Examination of Dairy Products;APHA,1992

5. Antibiotic susceptibility testing by a standardized single disk method;Bauer;Am. J. Clin. Pathol.,1966

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