Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese-Reference-Cited by-同舟云学术

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Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

Published:2021-01-19 Issue:3 Volume:9 Page:1512-1520
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ahmed Mahmoud E.¹^ORCID,Rathnakumar Kaavya²^ORCID,Awasti Nancy³,Elfaruk Mohamed Salem²⁴,Hammam Ahmed R. A.¹²^ORCID

Affiliation:

1. Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt

2. Dairy and Food Science Department South Dakota State University Brookings SD USA

3. Lactalis American Group Nampa ID USA

4. Medical Technology College Nalut University Nalut Libya

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2121

Reference30 articles.

1. Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures

2. Microbiological quality of ayib, a traditional Ethiopian cottage cheese

3. Starter culture development for improving safety and quality of Domiati cheese

4. Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture

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1. Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions;Microorganisms;2024-09-10

2. Innovations in dairy technology: probiotics in Turkish white cheese production;Journal of Food Measurement and Characterization;2024-09-05

3. Enhancing Low-Fat Probiotic Yogurt: The Role of Xanthan Gum in Functionality and Microbiological Quality;Processes;2024-05-13

4. Probiotics: beneficial microbes for health and the food industry;Microbial Essentialism;2024

5. Development of technology production of soft cheese "Mozzarella" on the basis of goat's milk;The Journal of Almaty Technological University;2023-12-22

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