Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lact...

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Detalhes bibliográficos
Autor principal: Barbosa, Ilsa C. (author)
Outros Autores: Oliveira, Maria E. G. (author), Madruga, Marta S. (author), Gullón, Beatriz (author), Pacheco, Maria T. B. (author), Gomes, Ana M. P. (author), Batista, Ana S. M. (author), Pintado, M. E. (author), Souza, Evandro L. (author), Queiroga, Rita C. R. E. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Texto completo:http://hdl.handle.net/10400.14/22959
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/22959

Texto Completo

http://hdl.handle.net/10400.14/22959

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