Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria
After testing and verification of resistance to gastrointestinal conditions confirming the strain selected to prepare probiotic fermented goat milk, 0.5 g of Lactobacillus plantarum (PTCC 1058( and Lactobacillus casei (PTCC 1608( were inoculated into 200 mL of goat milk sample. Then, 2, 4, and 6% of...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2023-06-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_172227_dcd1d2fe5eed07a476d2ece1425d4ce0.pdf |