Effect of inulin on the growth and survival of Bifidobacterium longum BB536 in fermented goat’s and cow’s milk

Mljekarstvo

Šimunek, Marina²  Evačić, Silva¹ 

[1] Prehrambena industrija ”Vindija�? d.d., Varaždin, Hrvatska

关键词: Bifidobacterium longum BB536;    fermented goat’s and cow’s milk;    inulin;    probiotic;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Fermented dairy products were made from standardized goat and cow milk (2.9 % milk fat) with addition of 3 % skimmed milk powder (control samples), or with addition of 2 % inulin and 1 % skimmed milk powder (experimental samples)....

【 授权许可】

Unknown