Rheological, textural and microstructural features of probiotic whey cheeses

Whey cheeses have been manufactured with probiotic bacteria e viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTIrL26, from combinations of bovine whey and milk, following protein denaturation at 90 ºC; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwa...

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Bibliographic Details
Main Author: Madureira, A. Raquel (author)
Other Authors: Pintado, Ana I. E. (author), Gomes, Ana Maria (author), Pintado, Manuela E. (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2012
Subjects:
Taste
Dairy food
Functional food
Physical analyses
Scanning electron microscopy
Lactic acid bacteria
Bifidobacteria
Online Access:http://hdl.handle.net/10400.14/7955
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/7955

Internet

http://hdl.handle.net/10400.14/7955

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