Viability of probiotic micro-organisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream

Author:

MAGARIÑOS HAROLDO,SELAIVE SADE,COSTA MARCIA,FLORES MIRTZA,PIZARRO OLIVIA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference33 articles.

1. American Public Health Association (APHA, and R T Marshall ) (1992 ) Standard Methods for the Examination of Dairy Products. 16th edn . Washington: APHA.

2. Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria

3. British Standards (1963 ),Determination of Milk Fat Acidity. Standard Number 1771. London: British Standards Institution.

4. Growth of Bifidobacteria and Their Enzyme Profiles

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