Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

✍ Scribed by A.A. Gomes; S.P. Braga; A.G. Cruz; R.S. Cadena; P.C.B. Lollo; C. Carvalho; J. Amaya-Farfán; J.A.F. Faria; H.M.A. Bolini

• Book ID: 117989017
• Publisher: American Dairy Science Association
• Year: 2011
• Tongue: English
• Weight: 186 KB
• Volume: 94
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2011-4175