Distributed Strain And Temperature Sensor

Milk Spoilage: Methods and Practices of Detecting Milk Quality

Depending on the probiotic strain used, the pH of the ultra-high temperature milk decreased from 6.7 initially to 3.9 - 4.4 after 24 hours of incubation. A disadvantage of the study was that in fortified milk, the various probiotic strains possessed different meta- bolic profiles, which affected the sensory quality of

  Temperatures, Strain