Microbiological aspects of goat's milk yogurt with the addition of scald fruits

BULGARU, Viorica; SANDULACHI, Elizaveta; CUȘMENCO, Tatiana

dc.contributor.author	BULGARU, Viorica
dc.contributor.author	SANDULACHI, Elizaveta
dc.contributor.author	CUȘMENCO, Tatiana
dc.date.accessioned	2022-04-15T06:04:45Z
dc.date.available	2022-04-15T06:04:45Z
dc.date.issued	2021
dc.identifier.citation	BULGARU, Viorica, SANDULACHI, Elizaveta, CUȘMENCO, Tatiana. Microbiological aspects of goat's milk yogurt with the addition of scald fruits. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 74. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20137
dc.description	Only Abstract	en_US
dc.description.abstract	In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic bacteria and increase these properties by adding scald fruit, thus transforming goat's milk yogurt with scald fruit into a microbiologically safe product.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	goats milk	en_US
dc.subject	fruits	en_US
dc.subject	lactic acid bacteria	en_US
dc.subject	yogurt	en_US
dc.subject	peach	en_US
dc.subject	raspberry	en_US
dc.subject	strawberry	en_US
dc.title	Microbiological aspects of goat's milk yogurt with the addition of scald fruits	en_US
dc.type	Article	en_US