Innovations in dairy technology: probiotics in Turkish white cheese production
Author:
Funder
Atatürk Üniversitesi
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02826-x.pdf
Reference74 articles.
1. M.A. Murtaza, M. Anees-Ur-Rehman, I. Hafiz, K. Ameer, O.F. Celik, Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk. J. Food Process. Preserv. 46(3), e16385 (2022). https://doi.org/10.1111/jfpp.16385
2. H. Mazlum, M. Atasever, Probiotic cheese as a functional food. Asian Australas. J. Food Saf. Secur. 7(1), 20–32 (2023). https://doi.org/10.3329/aajfss.v7i1.65482
3. A. Terpou, A. Bekatorou, L. Bosnea, M. Kanellaki, V. Ganatsios, A.A. Koutinas, Wheat bran as prebiotic cell immobilisation carrier for industrial functional feta-type cheese making: chemical, microbial and sensory evaluation. Biocatal. Agric. Biotechnol. 13, 75–83 (2018). https://doi.org/10.1016/j.bcab.2017.11.010
4. F. Cuffia, G. George, P. Renzulli, J. Reinheimer, C. Meinardi, P. Burns, Technological challenges in the production of a probiotic pasta filata soft cheese. LWT-Food Sci. Technol. 81, 111–117 (2017). https://doi.org/10.1016/j.lwt.2017.03.039
5. V. Demers-Mathieu, D. St-Gelais, J. Audy, E. Laurin, I. Fliss, Effect of the low-fat cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates. J. Funct. Foods 24, 327–337 (2016). https://doi.org/10.1016/j.jff.2016.04.025
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