The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening-Reference-Cited by-同舟云学术

The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening

Published:2021-04 Issue: Volume:115 Page:104947
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Zhang Xiuxiu,Hao XinYue,Wang Haixia,Li Xiaodong,Liu Lu,Yang Wanshuang,Zhao Mingqi,Wang Lina,Massounga Bora Awa Fanny

Funder

“Young Talents” Project of Northeast Agricultural University

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

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2. Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese;Ayyash;LWT - Food Science Technology,2017

3. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening;Barac;International Journal of Food Science and Technology,2016

4. Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system;Cagno;International Dairy Journal,2006

5. Functional petit-suisse cheese: Measure of the prebiotic effect;Cardarelli;Anaerobe,2007

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