Fatty acid composition of cream fermented by probiotic bacteria
The production of fatty acids in cream containing one of the three probiotic microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus rhamnosus) was evaluated at 4±1 °C for up to 15 days. Gas chromatographic analysis of the fatty acid content showed that during storage the...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2013-08-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=156987 |