VIABILITY OF THE PROBIOTIC MICROORGANISMS <i>Lactobacillus casei</i> 01, <i>Lactobacillus acidophilus</i> La-5, <i>Bifidobacterium</i> BB12 DURING COTTAGE CHEESE SHELF LIFE
The objective of this research was to evaluate the viability of three microorganisms considered as probiotics: Lactobacillus casei 01, Bifidobacterium BB12 and Lactobacillus acidophilus La-5, during cottage cheese shelflife (0, 7, 14, and 7 days thereafter equivalent to 21 days), and the influence o...
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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
2010
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| Accès en ligne: | https://doaj.org/article/fde0d46fbbc74228ae235fe83642c58c |
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