Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures-Reference-Cited by-同舟云学术

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Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures

Published:2013-05 Issue:5 Volume:96 Page:2781-2791
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Albenzio M.,Santillo A.,Caroprese M.,Ruggieri D.,Napolitano F.,Sevi A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. Ovine cheese: Production, consumption and role in human health;Albenzio,2013

2. Biochemical patterns in ovine cheese: Influence of probiotic strains;Albenzio;J. Dairy Sci.,2010

3. Conjugated linoleic acid as functional food: An insight into their health benefits;Benjamin;Nutr. Metab.,2009

4. Probiotic features of Lactobacillus plantarum mutant strains;Bove;Appl. Microbiol. Biotechnol.,2012

5. Consumer acceptability of ovine cheese from ewes feed extruded linseed-enriched diets;Branciari;Small Rumin. Res.,2012

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