Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation

Journal of Dairy Science

Volumn 81, Issue 6, 1998, Pages 1492-1507

  Gomes, Ana M P ^a   Malcata, F Xavier ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Bifidobacterium lactis; Caprine milk; Cheese ripening; Lactobacillus acidophilus

Indexed keywords

ACETIC ACID; LACTIC ACID; PROBIOTIC AGENT; PROTEINASE;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CHEESE; FOOD HANDLING; GLYCOLYSIS; GOAT; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS ACIDOPHILUS; LIPOLYSIS; METABOLISM; MICROBIOLOGY; MILK; PH; SENSATION;

ACETIC ACID; ANIMALS; BIFIDOBACTERIUM; CHEESE; ENDOPEPTIDASES; FOOD TECHNOLOGY; GLYCOLYSIS; GOATS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS ACIDOPHILUS; LIPOLYSIS; MILK; PROBIOTICS; SENSATION;

EID: 0032085261     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75715-7     Document Type: Article

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