<b>Microbiological, physical, chemical and sensory characteristics of milk fermented with <i>Lactobacillus plantarum</i></b> - doi: 10.4025/actascihealthsci.v35i1.11939
This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total viable cells, total and thermotolerant coliforms, yeast and mold; acidity, pH,...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
Universidade Estadual de Maringá,
2012-10-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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