THE EFFECT OF USING THE LACTIC ACID BACTERIUM LACTOBACILLUS FERMENTUM ISOLATED FROM MINT (MENTHA SPP.), WHEN CURDLING COW’S MILK FOR PROTEIN INDICATORS. European Journal of Emerging Technology and Discoveries, [S. l.], v. 4, n. 3, p. 1–4, 2026. Disponível em: https://europeanscience.org/index.php/1/article/view/1678. Acesso em: 16 apr. 2026.