Incorporation and survival of probiotic bacteria in whey cheese matrices

The viabilities of probiotic strains of Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium animalis, and Lactobacillus brevis were studied following incorporation in a whey cheese matrix. Experimental production of plain, as well as sugar-added or salt-added whey cheeses, was based...

Full description

Bibliographic Details
Main Author: Madureira, Ana R. (author)
Other Authors: Gião, Maria S. (author), Pintado, Manuela E. (author), Gomes, Ana M. P. (author), Freitas, A. Cristina (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2011
Subjects:
Dairy food
Bifidobacteria
Acidification
Viability
Requeijão
Online Access:http://hdl.handle.net/10400.14/6720
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6720

Internet

http://hdl.handle.net/10400.14/6720

Similar Items