125
Participants
Start Date
June 1, 2016
Primary Completion Date
November 1, 2016
Study Completion Date
December 31, 2016
Pasteurised yoghurt
Pasteurised (heat treated) natural yoghurt containing \<15 CFU/g of Lactobacillus delbrueckii bulgacirus and \<15 CFU/g of Streptococcus thermophilus.
Fresh yoghurt
containing ≥ 108 CFU/g of Lactobacillus delbrueckii bulgacirus and ≥ 108 CFU/g of Streptococcus thermophilus
Sterilised yoghurt
Not containing viable bacteria
Collaborators (1)
Danone Institute International
OTHER
University of Seville
OTHER
University of Valladolid
OTHER