Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates-Reference-Cited by-同舟云学术

Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates

Published:2016-06 Issue: Volume:24 Page:327-337
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Demers-Mathieu Véronique,St-Gelais Daniel,Audy Julie,Laurin Émilie,Fliss Ismaïl

Funder

Natural Sciences and Engineering Research Council of Canada

Agropur Coopérative and Aliments Ultima Foods Inc

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference52 articles.

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3. The technology of low-fat cheese manufacture;Banks;International Journal of Dairy Technology,2004

4. Sensory properties of low fat Cheddar cheese: Effect of salt content and adjunct culture;Banks;International Journal of Dairy Technology,1993

5. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese;Bergamini;Food Research International,2005

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