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Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
Bifidobacterium lactis Lactobacillus acidophilus caprine milk cheese ripening
2008/3/28
Production of caprine milk has been rising steadily, partially because of its good nutritional value; the possibility of improving nutritional benefits by adding probiotic species such as Bifidobacter...