Quality of fermented milks produced with Lactobacillus rhamnosus and Lactobacillus fermentum isolated from artisanal cheeses

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Bibliographic Details
Published inArquivo brasileiro de medicina veterinária e zootecnia Vol. 66; no. 4; pp. 1291 - 1295
Main Authors Mendes, D.P.G., Souza, M.R., Galletti Júnior, M., Leite, M.O., Penna, C.F.A.M.
Format Journal Article
LanguageEnglish
Published Universidade Federal de Minas Gerais, Escola de Veterinária 01.08.2014
Subjects
VETERINARY SCIENCES
avaliação sensorial
shelf-life
leites fermentados
sensory evaluation
Lactobacillus spp
estocagem
fermented milks
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ISSN:0102-0935
1678-4162
0102-0935
DOI:10.1590/1678-6832