Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature

Fatty acid compositions, trans-fatty acids and cholesterol contents of cheese-flavored crackers

(2012) Bülent Ergönül   Quality Assurance and Safety of Crops & Foods

The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese

(2009) C.B. Fritzen-Freire et al.   JOURNAL OF FOOD ENGINEERING

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

(2009) L. Ong et al.   JOURNAL OF FOOD SCIENCE

Changes in the rheological properties of Iranian UF-Feta cheese during ripening

(2008) M. Karami et al.   FOOD CHEMISTRY

Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

(2008) A.S. Akalın et al.   JOURNAL OF FOOD SCIENCE

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

(2008) Cínthia H.B. Souza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese

(2007) Haíssa R. Cardarelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY