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

✍ Scribed by L. Ong; A. Henriksson; N.P. Shah

• Book ID: 116539902
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 353 KB
• Volume: 16
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.05.008