paracasei CHB 2121(A), LAB2 — Lactobacillus casei NWL63 (B) and LAB3 —Lc. lactis subsp. lactis NM161-4 (C) by adding
aseptically 5 ml of activated cultures into 500 ml of double-pasteurised milk in sterile screw-capped bottles followed by gentle agitation for
30 s and incubation at 30 °C for 72 h.