Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
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,...
| Principais autores: | Souza, Aloisio Henrique Pereira de, Costa, Giselle Aparecida Nobre, Miglioranza, Lúcia Helena da Silva, Furlaneto-Maia, Luciana, Oliveira, Ana Flávia de |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Londrina
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/28022 https://doi.org/10.4025/actascihealthsci.v35i1.11939 |
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