Foto de SebastiŠn Alberto Guerrero Luzuriaga
  • Research lines
  • This study aims to evaluate the effect of the presence of colostrum on the kinetics of fermentation, quality, and shelf life of yogurt, for these different amounts of colostrum will be added information to determine if its presence can interfere with the transformation of milk into yogurt or its physicochemical, sensory, and microbiological properties during storage.
     
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