Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds. - Cruz, A. G; Castro, W. F.; Faria, J. A. F.; Lollo, P. C. B.; Amaya-Farfan, J.; Freitas, M. Q; Rodríguez, D.; Oliveira, C. A. F; Godoy, H. T.