Author:
Lovayová Viera,Dudriková E.,Rimárová K.,Siegfried L.
Publisher
Springer Science and Business Media LLC
Reference14 articles.
1. Albenzio M, Caroprese M, Marino R, Santillo A, Taibi L, Sevi A (2004) Effects of somatic cell count and stage of lactation on the plasmid activity and cheese-making properties of ewe milk. J Dairy Sci 87:533–542
2. Antonsson M, Ardö Y, Nilsson BF, Molin G (2002) Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese. J Dairy Res 69:457–472
3. AOAC (2005) Official methods of analysis, 18th edn. AOAC, Gaithersburg
4. Cruz A, Buriti F, Souza C, Faria J, Saad S (2009) Probiotic cheese: health benefits, technological and stability aspects. Trends Food Sci Technol 20:344–354
5. Fox PF, Mcsweeney PLH (1998) Dairy chemistry and biochemistry. Blackie Academic and Professional, London, 478 pp. ISBN 0-412-72000-0
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献