Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk

@inproceedings{Shori2012ViabilityOL,
  title={Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio-yogurts made from camel and cow milk},
  author={Amal Bakr Shori and Ahmad Salihin Baba},
  year={2012}
}
The present study investigate the effect of herbal water extract prepared from Allium sat- ivum and Cinnamomum verum on the viability of lactic acid bacteria (Lactobacillus spp and Strep- tococcus thermophilus) in cow- and camel-milk yogurts during 21 day refrigerated storage. The organoleptic properties of fresh-yogurts were evaluated. Lactobacillus spp count for fresh cow milk-yogurts (0 day) in both present and absent of C. verum and A. sativum was ranged from 1.4 ·10 6 to 2.1 · 10 6 cfu/mL… CONTINUE READING

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