The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening

Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

(2019) Ji Wang et al.   JOURNAL OF DAIRY SCIENCE

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

(2019) Hongjuan Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

(2018) Mutamed Ayyash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion

(2018) Lu Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread

(2017) Apurba Giri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

(2016) Anna Reale et al.   INTERNATIONAL DAIRY JOURNAL

Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

(2016) K.S. Chaves et al.   INTERNATIONAL DAIRY JOURNAL

Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

(2016) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of the low-fat Cheddar cheese manufacturing process on the viability of Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus paracasei/casei, and Lactobacillus plantarum isolates

(2016) Véronique Demers-Mathieu et al.   Journal of Functional Foods

Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review

(2015) Reza Karimi et al.   CARBOHYDRATE POLYMERS

Isomaltooligosaccharide increases theLactobacillus rhamnosusviable count in Cheddar cheese

(2015) Lu Liu et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

(2015) P.M. Ryan et al.   JOURNAL OF DAIRY SCIENCE

Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

(2015) Mehvesh Mushtaq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

(2015) Ericka O. da Silveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese

(2014) Ling Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

(2014) Mohamed O. Elsamani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk

(2013) Enrico Salvatore et al.   INTERNATIONAL DAIRY JOURNAL

Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese

(2013) Jia Hou et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of a Panela cheese with added probiotics and fava bean starch

(2012) M.C. Escobar et al.   JOURNAL OF DAIRY SCIENCE

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model

(2012) Li Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

(2011) Dina Rodrigues et al.   FOOD CHEMISTRY

Prolonging the Viability of Lactobacillus plantarum through the Addition of Prebiotics into the Medium

(2011) Clelia Altieri et al.   JOURNAL OF FOOD SCIENCE

The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices

(2010) Dina Rodrigues et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin

(2010) Emiliane A. Araújo et al.   Journal of Functional Foods

Functionality of exopolysaccharides produced by lactic acid bacteria in anin vitrogastric system

(2009) F. Mozzi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin

(2009) Ricardo Pinheiro De Souza Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic cheese: Health benefits, technological and stability aspects

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

Viability and contribution to proteolysis of an adjunct culture ofLactobacillus plantarumin two model cheese systems: Cheddar cheese-type and soft-cheese type

(2008) M.M. Milesi et al.   JOURNAL OF APPLIED MICROBIOLOGY