Lactobacillus acidophilusandBifidobacteriumsp. In co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese

Author:

Pereira L.,Souza C.,Behrens J.,Saad S.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Reference42 articles.

1. Potentially probiotic and synbiotic chocolate mousse;Aragon-Alegro L.C.;LWT — Fd Sci. Technol.,2007

2. Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential;Behrens J.H.;Acta Alimentaria,2004

3. Brazilian Standard (2000): Instrução Normativa n.53, de 29 de dezembro de 2000. O departamento de inspeção de produtos de origem animal do Ministério da Agricultura e do Abastecimento dispõe o regulamento técnico de identidade e qualidade do queijo petit-suisse . (The department of inspection of products of animal origin from the Department of Agriculture and Supply provides the technical regulation of identity and quality of the petitsuisse cheese). [Internet document] URL http://extranet.agricultura.gov.br/sislegis-consulta/ (17 May 2007).

4. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei;Buriti F.C.A.;LWT — Fd Sci. Technol.,2005

5. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage;Buriti F.C.A.;Int. Dairy J.,2005

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