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Food science & nutrition, v.3 no.3, 2015년, pp.172 - 178
Costa, Marion P (Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil) , Balthazar, Celso F (Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil) , Rodrigues, Bruna L (Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil) , Lazaro, Cesar A (Department of Animal Health and Public Health, Universidad Nacional Mayor de San Marcos Lima, Peru) , Silva, Adriana C O (Department of Food Technology, Universidade Federal Fluminense Rio de Janeiro, Brazil) , Cruz, Adriano G (Master in Food and Science Program, Instituto Federal de Educaç) , Conte Junior, Carlos A (ã)
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This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter c...
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