Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk

Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk

Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight on microbiota. The aim of this research was to conduct a pilot study to compare these parameters in raw cow an...

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Bibliographic Details
Main Authors: Wafa Mkadem, Valentina Indio, Khaoula Belguith, Olfa Oussaief, Federica Savini, Federica Giacometti, Halima El Hatmi, Andrea Serraino, Alessandra De Cesare, Nourhene Boudhrioua
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
goat milk
cow milk
spontaneous fermentation
microbiota
fatty acids
phenolic acids
Online Access:https://www.mdpi.com/2304-8158/12/9/1836

Internet

https://www.mdpi.com/2304-8158/12/9/1836

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