Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature-Reference-Cited by-同舟云学术

Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature

Published:2015-02 Issue:2 Volume:7 Page:217-224
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Moghari A. Akbarian¹,Razavi S.H.¹,Ehsani M.R.¹,Mousavi M.¹,Nia T. Hoseini²

Affiliation:

1. Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, University of Tehran, P.O. Box 31587-78659, Karaj, Iran

2. Clarovita Nutrition Inc., 4291 Garand, Saint Laurent, Montreal, QC H4R 2B4, Canada

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0326

Reference34 articles.

1. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

2. Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria

3. Incorporation of bifidobacteria into cheeses: challenges and rewards

4. Biopreservation by Lactobacillus paracasei in Coculture with Streptococcus thermophilus in Potentially Probiotic and Synbiotic Fresh Cream Cheeses

5. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus

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