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Influence of fruit juice addition on quality of fermented whey-based beverage
(Novi Sad : University, Institute of Food Technology, 2014)
The aim of this study was to evaluate the influence of fruit juice addition on the quality of fermented whey-based beverages that contain commercial ABY-6 starter culture. Milk (30%) and Cornelian cherry fruit juice (30%) ...
Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates
(Novi Sad : University, Institute of Food Technology, 2014)
The aim of this paper was to study fermentative activity by free and immobilized probiotic ABY-6
culture in whey substrate enriched with milk. Viability of free and immobilized probiotic cells in
simulated gastrointestinal ...