Probiotic Mascarpone-type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions

Author:

de Almeida Júlia dos S Opuski1,Dias Carolinne O1,Pinto Stephanie S1,Pereira Luiza C1,Verruck Silvani1,Fritzen-Freire Carlise B1,Amante Edna R1,Prudêncio Elane S1,Amboni Renata D M C1ORCID

Affiliation:

1. Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference56 articles.

1. The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh;Ahmadi;International Journal of Dairy Technology,2012

2. Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin;Alves;International Journal of Dairy Technology,2013

3. Anonymous 1998 Mascarpone-type cheese. Definition of specificity, composition, characteristics

4. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;Journal of Dairy Science,2013

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