Viability of Probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in Argentinian Fresco Cheese

Author:

Vinderola C.G.,Prosello W.,Ghiberto D.,Reinheimer J.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Production of cottage cheese using dressing fermented by bifidobacteria;Blanchette;J. Dairy Sci.,1996

2. Production of cultured cottage cheese dressing by bifidobacteria;Blanchette;J. Dairy Sci.,1995

3. Selection of bifidobacteria for use as dietary adjuncts in cultured dairy foods: II—tolerance to simulated pH of humans stomach;Clark;Cult. Dairy Prod. J.,1993

4. Production of hard pressed cheese (Cheddar cheese-like) using cream fermented by Bifidobacterium infantis ATCC 27920 G;Daigle;J. Dairy Sci.,1997

5. Growth and viability of Bifidobacterium bifidum in Cheddar cheese;Dinakar;J. Dairy Sci.,1994

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