Technological challenges in the production of a probiotic pasta filata soft cheese-Reference-Cited by-同舟云学术

Technological challenges in the production of a probiotic pasta filata soft cheese

Published:2017-08 Issue: Volume:81 Page:111-117
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cuffia Facundo,George Guillermo,Renzulli Pablo,Reinheimer Jorge,Meinardi Carlos,Burns Patricia

Funder

Desarrollo de una tecnología para la elaboración de un queso de pasta hilada con adición de bacterias probióticas como actividad rentable y generadora de alto valor agregado

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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5. Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk;Burns;Journal of Dairy Science,2008

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