Tássio José de Oliveira Almeida

Chemical, Bioactive, and Sensory Properties of Fermented Goat Milk with Umbu-Caja ( Spondias bahiensis ) and an Autochthonous Multistrain Lactic Acid Bacteria Culture

Abstract This study aimed to produce and select fermented goat milk (FGM) with umbu-cajá using autochthonous lactic acid bacteria (LAB) cultures and to evaluate the chemical, bioactive, and sensory properties of the selected formulation in comparison with a similar product formu...