| http://www.w3.org/ns/prov#value | - The matrices used most frequently are cheese, yoghurt, ice cream and other dairy products, The most common means to incorporate probiotics to fermented milk include: (1) addition of probiotics together with the starter cultures, (2) the production of two batches separately, one containing the probiotic microorganism in milk to achieve a high concentration of viable cells and another with starter c
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