Fig. 1From: Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storageSensory attributes of sheep and cow fermented milk at 21 days of cold storage. For each parameter, asterisk denotes significant differences (P < 0.05) between sheep and cow fermented milksBack to article page