Microbial, chemical and rheological properfies of laban (cultured milk)

Immunology and Microbiology

• Lactococcus Lactis Subsp. Lactis 100%
• Lactobacillus 33%
• Lactobacillus acidophilus 33%
• Bifidobacterium 33%
• Shear Rate 33%
• Biovar 33%
• Streptococcus thermophilus 33%
• Lactobacillus plantarum 33%
• Lactococcus 33%
• Lactococcus Lactis Subsp. Cremoris 33%

Agricultural and Biological Sciences

• Bifidobacterium 33%
• Lactobacillus 33%
• Biotype 33%
• Lactococcus 33%

Food Science

• Fermented Milk 33%