Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process

Published 2014 View Full Article

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Title
Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process
Authors
Keywords
Probiotic, Cheese, Technology, <em class=EmphasisTypeItalic >Lactobacillus casei</em>, <em class=EmphasisTypeItalic >Lactobacillus acidophilus</em>, <em class=EmphasisTypeItalic >Lactobacillus plantarum</em>96
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4697-4702
Publisher
Springer Nature
Online
2014-11-21
DOI
10.1007/s13197-014-1619-9
References
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