Viability of probiotic microorganisms in cheese during production and storage: a review

Probiotics and immunosenescence: cheese as a carrier

(2010) Fandi Ibrahim et al.   FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY

In vitro cholesterol-lowering activity ofLactobacillus plantarumandLactobacillus paracaseistrains isolated from the Italian Castelmagno PDO cheese

(2009) Simona Belviso et al.   Dairy Science & Technology

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

(2009) María Mercedes Milesi et al.   FOOD RESEARCH INTERNATIONAL

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

(2009) C.V. Bergamini et al.   INTERNATIONAL DAIRY JOURNAL

Manufacture of Turkish Beyaz cheese added with probiotic strains

(2009) Gülden Başyiğit Kılıç 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

Recent developments in cheese cultures with protective and probiotic functionalities

(2008) Franck Grattepanche et al.   Dairy Science & Technology

Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation

(2008) Barbaros Özer et al.   INTERNATIONAL DAIRY JOURNAL

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for ProbioticLactobacillus casei

(2008) M.D. Sharp et al.   JOURNAL OF FOOD SCIENCE

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

(2007) Cínthia H. B. de Souza et al.   INTERNATIONAL JOURNAL OF 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