HIGHLIGHTS
- who: Kamil Szopa and collaborators from the Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszu00f3w, Poland have published the research work: Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goatu2019s Milk Using Different Types and Dosesof Collagens, in the Journal: Molecules 2023, 28, x FOR PEER REVIEW of /2023/
- what: The study showed higher than 8 log cfu g-1 viability of probiotic bacteria in goat`s milk products during storage due to the proper pH high buffering capacity and rich nutrient content of goat . . .
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