Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.
Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probioti...
| Principais autores: | Corti, Daiane, Gabiatti, Angelica Regina, Drunkler, Deisy Alessandra, Martins, Fabiana de Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3378 |
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