HIGHLIGHTS
- who: Monika Pytka and colleagues from the Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna, Lublin, Poland have published the research work: Usefulness of Potentially Probiotic L. lactis Isolates from Polish Fermented Cow Milk for the Production of Cottage Cheese, in the Journal: (JOURNAL) of 25/Nov/2022
- what: The aim of the research was to carry out isolation genetic identification and verification of the probiotic properties of selected Lactococcus lactis isolates obtained from Polish fermented cow milk and apply the best strains to produce cottage cheese with good . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.