[
Aryana, K. J., Olson, D. W. (2017). A 100-Year Review: Yoghurt and other cultured dairy products. Journal of Dairy Science, 100, 9987-10013. DOI: 10.3168/jds.2017-12981.10.3168/jds.2017-1298129153184
]Search in Google Scholar
[
Coeuret, V., Dubernet, S., Bernardieau, M., Gueguen, M., Vernoux, J.P. (2003). Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products. Lait, Vol. 83, 269-306.10.1051/lait:2003019
]Search in Google Scholar
[
Dommels, Y. E. M., Kemperman, R. A., Zebregs, Y. E. M. P., Draaisma, R. B., Jol, A., Wolvers, D. A. V., Vaughan, E. E., Albers, R. (2009). Survival of Lactobacillus reuteri DSM 17938 and Lactobacillus rhamnosus GG in the human gastrointestinal tract with daily consumption of a low-fat probiotic spread. Applied and Environmental Microbiology, 75, 6198-6204.10.1128/AEM.01054-09275307719684171
]Search in Google Scholar
[
Florence, A. C. R., Beal, C., Da Silva, R. C., Oliveira, M. N. (2014). Survival of three Bifidobacterium animalis subsp. lactis is related to trans-vaccenic and a-linolenic acids contents in organic fermented milk. LWT-Food Science and Technology, 56 (2), 290-295. DOI:10.1016/j. lwt.2013.11.036.10.1016/j.lwt.2013.11.036
]Search in Google Scholar
[
Franco, I., Castillo, E., Perez, M. D., Calvo, M., Sanchez, L. (2010). Effect of bovine lactoferrin addition to milk in yoghurt manufacturing. Journal of Dairy Science, 93 (10), 4480-4489. DOI:10.3168/jds.2009-3006.10.3168/jds.2009-300620854981
]Search in Google Scholar
[
Gebara, C., Ribeiro, M. C. E., Chaves, K. S., Gandara, A. L. N., Gigante, M. L. (2015). Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese. Lebesmittel-Wissenschaft und Technologie, 64, 508-513. DOI: 10.1016/j.lwt.2015.04.061.10.1016/j.lwt.2015.04.061
]Search in Google Scholar
[
Minekus, M., Alminger, M., Alvito, P., Balance, S., Bohn, T., Bourlieu, C., Carriere, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., Egger, L., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., Lesmes, U., Macierzanka, A., Mackie, A., Marze, S., McClements, D. J., Menard, O., Recio, I., Santos, C. N., Singh, R. P., Vegarud, G. E., Wickham, M. S., Weitschies, W., Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food – an international consensus. Food and Function, 5, 1113-1124.10.1039/C3FO60702J24803111
]Search in Google Scholar
[
Ministru kabineta noteikumi Nr. 97/2011. Klasifikācijas, kvalitātes un marķējuma prasības piena produktiem un saliktiem piena produktiem. Latvijas Vēstnesis, 19, 03.02.2011.
]Search in Google Scholar
[
Nassinger da Silva, M., Tagliapietra, B. L., Flores, V. A., Pereira dos Santos Richards, N. S. (2021). In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics. Current Research in Food Science, 4, 320-325.10.1016/j.crfs.2021.04.006816548934095855
]Search in Google Scholar
[
Nyanzi, R., Jooste, P. J., Buys, E. M. (2021). Invited review: Probiotic yoghurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. Journal of Dairy Science, 104 (1), 1-19. DOI: 10.3168/jds.2020-19116.10.3168/jds.2020-1911633348476
]Search in Google Scholar
[
Shindea, T., Vemurib, R., Shastrib, M. D., Pererab, A. P., Tristramb, S., Stanleya, R., Erib, E. (2019). Probiotic Bacillus coagulans MTCC 5856 spores exhibit excellent in-vitro functional efficacy in simulated gastric survival, mucosal adhesion and immunomodulation. Journal of Functional Foods, 52, 100-108. DOI: 10.1016/j. jff.2018.10.031.10.1016/j.jff.2018.10.031
]Search in Google Scholar
[
Sumeri, I., Adamberg, S., Uusna, R., Sarand, I., Paalme, T. (2012). Survival of cheese bacteria in gastrointestinal tract simulator. International Dairy Journal, 25, 36-41.10.1016/j.idairyj.2011.12.016
]Search in Google Scholar
[
Sumeri, I., Arike, L., Adamberg, K., Paalme, T. (2008). Single bioreactor gastrointestinal tract simulator for study of survival of probiotic bacteria. Applied Microbiology and Biotechnology, 80, 317-324.10.1007/s00253-008-1553-818581109
]Search in Google Scholar
[
Verruck, S., Carvalho, M. W., Liz, G. R., Amante, E. R., Vieira C. R. M., Amboni, R. D. M. C., Prudencio, E.S. (2017). Survival of Bifidobacterium BB12 microencapsulated with full-fat goat’s milk and prebiotics when exposed to simulated gastrointestinal conditions and thermal treatments. Small Ruminant Research, 153, 48-56. DOI: 10.1016/j.smallrumres.2017.05.008.10.1016/j.smallrumres.2017.05.008
]Search in Google Scholar
[
Zagorska, J., Ciprovica, I. (2008). The chemical composition of organic and conventional milk in Latvia. In FOODBALT: 3rd Baltic conference on food science and technology conference “FOODBALT-2008”, 2-3 May, 2008. (pp. 10-14). Jelgava: Latvia University of Agriculture.
]Search in Google Scholar
[
Žolnere, K., Ciproviča, I., Ķirse, A., Cinkmanis, I. (2018). A study of commercial β-galactosidase stability under simulated in vitro gastric conditions. Agronomy Research, 16 (S2), 1555-1562. DOI: 10.15159/AR.18.075.
]Search in Google Scholar