original ) (raw )The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese
Carmen Müller
International Journal of Dairy Technology, 2010
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Characteristics of low-fat white soft cheese made with different ratios of Bifidobacterium bifidum
Asmaa H M Moneeb
Assiut Journal of Agricultural Sciences
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Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage
Susana Marta Isay Saad
International Dairy Journal, 2005
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Viability of Probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in Argentinian Fresco Cheese
Jorge Reinheimer
Journal of Dairy Science, 2000
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Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products
Susana Marta Isay Saad
Archivos latinoamericanos de nutrición, 2007
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Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Roberta Comunian
Dairy Science & Technology, 2014
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Effect of Types of Probiotic Bacteria on Physiochemical Properties of Sudanese White Soft Cheese
Waleed Dafalla
2021
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Improving the viability of Bifidobacterium bifidum BB12 and Lactobacillus acidophilus LA5 in white-brined cheese by microencapsulation
Barbaros Özer
International Dairy Journal, 2009
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Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei
Susana Marta Isay Saad
LWT - Food Science and Technology, 2005
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Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria …
Lydia Ong
International dairy journal, 2006
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Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus
Paulo Nuvunga Jose
Scientia Agricola, 2009
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Functional cream cheese supplemented with Bifidobacterium animalis subsp. lactis DSM 10140 and Lactobacillus reuteri DSM 20016 and prebiotics
maria rosaria corbo
Food microbiology, 2018
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The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties
Reyhan İrkin
Acta Scientiarum Polonorum Technologia Alimentaria, 2017
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Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese
Juan Arques
Journal of Dairy Science, 2020
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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
Susana Marta Isay Saad
LWT - Food Science and Technology, 2009
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Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp
Lydia Ong
International Dairy Journal, 2007
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Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation
Michel Britten
Dairy Science & Technology, 2011
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The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in ?Lor Whey Cheese? and the effects on sensory properties [pdf]
Reyhan İrkin
Acta Scientiarum Polonorum, 2017
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Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
Denis Roy
Journal of Dairy Science, 1999
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The influence of probiotic bacteria on the properties of Iranian white cheese
Asghar Khosrowshahi asl
International Journal of Dairy Technology, 2012
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Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product
Fernando Molinari
International Journal of Food Microbiology, 2009
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Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese
El-Tahra Mohamed Ahmed Ammar
The impact of partial replacement of milk protein concentrates by acid whey proteins and adding bifidobacteria on some properties of functional analogue feta cheese , 2015
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Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp
Lydia Ong
International Dairy Journal, 2007
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Economic Performance and Sensory Analysis of Probiotic " Minas Frescal " Cheese Produced Using Bovine and Caprine Milk
Marion da Costa
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Development of a new Brazilian semi-hard (Coalho) Buffalo cheese made with the inclusion of cow milk and functional potential / Desenvolvimento de um novo queijo semiduro brasileiro (Coalho) de búfalo feito com a inclusão de leite de vaca e potencial funcional
Iuri Lima
Brazilian Journal of Development, 2021
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The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese
El-Tahra Mohamed Ahmed Ammar
Food Science and Nutrition, 2015
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Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures
A. Santillo
Journal of Dairy Science, 2013
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Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics
Facundo Cuffia
2018
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