Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference22 articles.
1. A Pocket Book of Cheddar Cheese Manufacture;Australian Society of Dairy Technology,1977
2. Incorporation of bifodobacterium into cheeses: challenges and rewards;Boylston;International Dairy Journal,2004
3. An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. in simulated gastric conditions;Chandramouli;Journal of Microbiological Methods,2004
4. Numbers and strains of lactobacilli in some probiotic products;Coeuret;International Journal of Food Microbiology,2004
5. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar;Crow;International Dairy Journal,2001
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