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Probiotics in goat milk products: delivery capacity and ability to improve sensory attributes

- Ranadheera, C. S., Evans, C. A., Baines, S. K., Balthazar, Celso F., Cruz, Adriano G., Esmerino, Erick A., Freitas, Monica Q., Pimentel, Tatiana C., Wittwer, A. E., Naumovski, N., Graca, Juliana S., Sant'Ana, Anderson S., Ajlouni, S., Vasiljevic, T.

Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk

- Ranadheera, C. Senaka, Evans, Craig A., Adams, Michelle, Baines, Surinder K.

Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination

- Ho, P.-H., Luo, J. B., Adams, M. C.

Possible errors in the analysis of lactic acid and volatile fatty acids in the gastrointestinal tracts of pigs and chickens (letter)

- Clayton, E H, Blake, Robert J

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