Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices-Reference-Cited by-同舟云学术

Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices

Published:2006-05-31 Issue:3 Volume:70 Page:M160-M165
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Madureira Ana R.,Gião Maria S.,Pintado Manuela E.,Gomes Ana M.P.,Freitas A. Cristina,Malcata F. Xavier

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07144.x/fullpdf

Reference32 articles.

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2. Production of hard-pressed cheese (Cheddar cheese-like) using cream fermented by Bifidobacterium infantis ATCC 27920 G. (Abstr.);Daigle;J Dairy Sci,1997

3. Ingredients supplementation effects on viability of probiotic bacteria in yoghurt;Dave;J Dairy Sci,1998

4. Growth and viability of Bifidobacterium bifidum in Cheddar cheese;Dinakar;J Dairy Sci,1994

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