Effect of the incorporation of salted additives on probiotic whey cheeses
The research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, a...
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| Other Authors: | , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2015
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| Subjects: | |
| Online Access: | https://repositorio-aberto.up.pt/handle/10216/104544 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/104544 |