Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions
In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard t...
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| Principais autores: | , , , |
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| Formato: | article |
| Idioma: | English |
| Publicado em: |
Elsevier
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/45407 https://doi.org/10.1016/j.lwt.2014.02.055 |
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