Nutrients, Vol. 17, Pages 3340: Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions
Nutrients, Vol. 17, Pages 3340: Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions Nutrients doi: 10.3390/nu17213340 Authors: Małgorzata Pawlos Katarzyna Szajnar Agata Znamirowska-Piotrowska Background/Objectives: Within the spectrum of lactic acid bacteria, Lacticaseibacillus casei and Lactobacillus johnsonii are of particular technological and nutritional significance. Protein fortification of fermented
