Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Functional Microorganisms for Functional Food Quality

(2010) M. Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

(2010) Marie-Hélène Fortin et al.   INTERNATIONAL DAIRY JOURNAL

Functional intestinal microbiome, new frontiers in prebiotic design

(2010) Marco Candela et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

(2009) Ramya Iyer et al.   INTERNATIONAL DAIRY JOURNAL

The role and potential of probiotic bacteria in the gut, and the communication between gut microflora and gut/host

(2009) Sarah O'Flaherty et al.   INTERNATIONAL DAIRY JOURNAL

Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product

(2009) G. Vinderola et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

(2009) C.V. Bergamini et al.   JOURNAL OF DAIRY SCIENCE

Probiotic cheese: Health benefits, technological and stability aspects

(2009) Adriano Gomes da Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Use of active compounds for prolonging the shelf life of mozzarella cheese

(2008) Milena Sinigaglia et al.   INTERNATIONAL DAIRY JOURNAL

Probiotics and prebiotics – Progress and challenges

(2008) Gregor Reid   INTERNATIONAL DAIRY JOURNAL

Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening

(2008) BARBAROS ZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

(2008) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY