Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060635

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

M. Oliveira1, M.R. Damin1, E. Minowa1, and M. Alcantara2

1 Department of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes, 580. Bl 16, 05508-900 São Paulo, Brazil
2 University of São Paulo, Chemistry Institute, Av Professor Lineu Prestes, 580 Bloco 3, 05508-900 São Paulo, Brazil
First page of the article