https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 Probiotics in goat milk products: delivery capacity and ability to improve sensory attributes https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:41488 Wed 10 Aug 2022 12:25:35 AEST ]]> Possible errors in the analysis of lactic acid and volatile fatty acids in the gastrointestinal tracts of pigs and chickens (letter) https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:185 Thu 25 Jul 2013 09:09:31 AEST ]]> Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:8253 Sat 24 Mar 2018 08:40:35 AEDT ]]> Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29798 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel putative probiotic Propionibacterium jensenii 702. Probiotic viability, physico-chemical and sensory properties of fermented milk were measured during 3 weeks of storage at 4 °C. All three probiotics were able to maintain high viability (>107 cfu mL−1) during fermentation and subsequent storage regardless of the culture composition in goats’ milk without major antagonistic effects. Acidity of all fermented milk samples increased during storage, however there were no significant differences among preparations for organoleptic properties. Generally, lower sensory acceptability was recorded for the samples stored for 3 weeks than the respective fresh products.]]> Fri 15 Sep 2017 11:10:22 AEST ]]>