**3.1 Treatment of fermented beverages**

Cow's milk (10 L) and goat's milk (10 L) were separately subjected to a heat treatment at 95°C for 20 minutes and then cooled down to 37°C. Four treatments were prepared by making three batches of each of them, all incubated at 37°C until a pH of 4.5. Two of the treatments were fermented with *Lactobacillus acidophilus* LA-5 (Chr. Hansen) at 1%, only one of them with goat's milk and the other with cow's milk; the other two treatments that were the controls were not added with probiotics, and their fermentation occurred due to thermodynamic microorganisms (persistent after pasteurization). The beverages were kept refrigerated at 8°C during their shelf life.
