Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Title
Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage
Authors
Keywords
<em class=EmphasisTypeItalic >Bacillus coagulans</em> spores, Cheese safety, Probiotic cheese, Low sodium, Antimicrobial potential, Spoilage
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 2, Pages 996-1003
Publisher
Springer Nature
Online
2016-01-07
DOI
10.1007/s13197-015-2159-7

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