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...

Full description

Bibliographic Details
Main Author: Barbosa, Ilsa C. (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2017
Online Access:http://hdl.handle.net/10400.14/22959
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/22959

Internet

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

Similar Items