original ) (raw )Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
Lydia Ong
International Dairy Journal, 2006
View PDFchevron_right
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
View PDFchevron_right
Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese
Kasipathy Kailasapathy
International Journal of Food Microbiology, 2006
View PDFchevron_right
Influence of probiotic organisms on proteolytic pattern, release of bioactive compounds and sensory attributes of cheddar cheese
Lydia Ong
View PDFchevron_right
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
View PDFchevron_right
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
Carina Bergamini
International Dairy Journal, 2006
View PDFchevron_right
Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
Antonio Zalazar
Journal of dairy science, 2009
View PDFchevron_right
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
Lydia Ong
Journal of Food Science, 2009
View PDFchevron_right
Viability of Probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in Argentinian Fresco Cheese
Jorge Reinheimer
Journal of Dairy Science, 2000
View PDFchevron_right
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Roberta Comunian
Dairy Science & Technology, 2014
View PDFchevron_right
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Erica Hynes
Journal of Applied Microbiology, 2008
View PDFchevron_right
Biochemical patterns in ovine cheese: Influence of probiotic strains
Antonio Trani
View PDFchevron_right
Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese
Paolo Piraino
Dairy Science & Technology, 2013
View PDFchevron_right
Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese
I. Fliss
Journal of Food Science, 2004
View PDFchevron_right
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
Carlos Meinardi
Food Research International, 2009
View PDFchevron_right
Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics
Facundo Cuffia
2018
View PDFchevron_right
Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria
Tatiane Santi Gadelha
Food Chemistry, 2016
View PDFchevron_right
Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening
Anjum Murtaza
International Journal of Dairy Technology, 2017
View PDFchevron_right
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
View PDFchevron_right
The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese
Carmen Müller
Journal of Food Engineering, 2010
View PDFchevron_right
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
View PDFchevron_right
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
Jadranka Frece
Fermentation
View PDFchevron_right
Selective enumeration of Lactobacillus acidophilus, Bifidobacterium spp., starter lactic acid bacteria and non-starter lactic acid bacteria from Cheddar cheese
Kasipathy Kailasapathy
International Dairy Journal, 2006
View PDFchevron_right
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
Denis Roy
Journal of Dairy Science, 1999
View PDFchevron_right
Improving the viability of Bifidobacterium bifidum BB12 and Lactobacillus acidophilus LA5 in white-brined cheese by microencapsulation
Barbaros Özer
International Dairy Journal, 2009
View PDFchevron_right
Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process
Leonard Siegfried
Journal of Food Science and Technology, 2014
View PDFchevron_right
Viability and Proteolytic Capacity of Lactobacillus bulgaricus 2772 and Lactobacillus rhamnosus GG during Cheese Ripening
LUIS GUILLERMO GONZÁLEZ OLIVARES
Journal of Biosciences and Medicines, 2014
View PDFchevron_right
Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
Erica Hynes
International Dairy Journal, 2001
View PDFchevron_right
Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese
M. Medina
International Dairy Journal, 2005
View PDFchevron_right
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
George Menexes
International Journal of Food Microbiology, 2015
View PDFchevron_right
Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics
Aubrey Mendonca
International Dairy Journal, 2009
View PDFchevron_right
Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus
mehmet güven
International Dairy Journal, 2004
View PDFchevron_right
Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese
Viviana Suarez
Food Research International, 2005
View PDFchevron_right