Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics-Reference-Cited by-同舟云学术

Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics

Published:2020-08-06 Issue:2 Volume:101 Page:555-563
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Pires Arona F¹^ORCID,Marnotes Natali G¹^ORCID,Bella Amal²^ORCID,Viegas Jorge¹^ORCID,Gomes David M¹^ORCID,Henriques Marta H F¹³^ORCID,Pereira Carlos J D¹³^ORCID

Affiliation:

1. Polytechnic Institute of Coimbra, College of Agriculture Coimbra Portugal

2. Université de Lille‐IUT A, Département de Génie Biologique Villeneuve d'Ascq France

3. CERNAS – Research Center for Natural Resources, Environment and Society Polytechnic Institute of Coimbra Coimbra Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10667

Reference37 articles.

1. Characterization of Requeijão and technological optimization of its manufacturing process

2. Review: Technology, Chemistry and Microbiology of Whey Cheeses

3. Fermented dairy products based on ovine cheese whey

4. THE EFFECT of MODIFIED ATMOSPHERE PACKAGING ON the MICROBIAL ECOLOGY INREQUEIJÃO, A PORTUGUESE WHEY CHEESE

5. Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages

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