Incorporation of probiotic bacteria in whey cheese: decreasing the risk of microbial contamination
For dairy products that are consumed fresh, contamination by spoilage microorganisms and pathogens from the environment is a major concern. Contamination has been associated with a number of outbreaks of foodborne illnesses; however, consistent data pertaining to the microbial safety of whey cheeses...
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| Other Authors: | , , |
| Format: | article |
| Language: | eng |
| Published: |
2013
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| Online Access: | http://hdl.handle.net/10400.14/10037 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/10037 |