We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleLong-term consumption of fermented dairy products over 6 months increases HDL cholesterol.AuthorsKiessling, G; Schneider, J; Jahreis, GAbstractAssessment of the hypocholesterolaemic effect of yoghurt supplemented with Lactobacillus acidophilus 145 and Bifidobacterium longum 913 in women.PublicationEuropean journal of clinical nutrition, 2002, Vol 56, Issue 9, p843ISSN0954-3007Publication typeJournal ArticleDOI10.1038/sj.ejcn.1601399