Leche de vaca fermentada con "Str, Termophilus, L. Acidophilus y L. Casei"

The probiotic bacterias contribute to improve the health of the consumer of dairy products. Fermented milk with Str. thermophilus L. acidophilus and L. casei cultures, with excellent organoleptic quality and similar consistency to those of the traditional bioyogur was developed in this work. The shelf live to 4 - 6"C was of 23 days, maintaining a high count of probiotic bacterias.