The effect of unit operation and adjunct probiotic culture on physicochemical, biochemical, and textural properties of Dutch Edam cheese

Author:

Amiri SaberORCID,Abotalebi Kohneshahri Seyyed Reza,Nabizadeh FarnazORCID

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda);Abdalla Mohamed;GSC Advanced Research and Reviews,2020

2. Effect of milk pretreatment on the keeping quality of Domiati cheese;Aly;Pakistan Journal of Nutrition,2002

3. Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications;Amiri;Italian Journal of Food Science,2021

4. Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens;Amiri;Lebensmittel-Wissenschaft und -Technologie,2022

5. Fermentation optimization for co-production of postbiotics by Bifidobacterium lactis BB12 in cheese whey;Amiri;Waste and Biomass Valorization,2021

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