The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus acidophilus</i>

<div>The pH values in milk after the addition of chokeberry fiber before fermentation and after the 1<sup>st</sup> day of cold storage.</div>

International Journal of Food Science

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Figure 1

Figure 1: The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus acidophilus</i> 

Figure 1 | The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus 