<b>Microbiological, physical, chemical and sensory characteristics of milk fermented with <i>Lactobacillus plantarum</i></b> - doi: 10.4025/actascihealthsci.v35i1.11939

• المؤلفون الرئيسيون: Aloisio Henrique Pereira de Souza (مؤلف), Giselle Aparecida Nobre Costa (مؤلف), Lúcia Helena da Silva Miglioranza (مؤلف), Luciana Furlaneto-Maia (مؤلف), Ana Flavia Oliveira (مؤلف)
• التنسيق: كتاب
• منشور في: Universidade Estadual de Maringá, 2012-10-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

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,...