A new type of ripened, low-fat cheese with bioactive properties

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 441-447

  Ryhänen, Eeva Liisa ^a   Pihlanto Leppälä, Anne ^a   Pahkala, Eero ^a  

^a FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Bifidobacteria; Bioactive peptides; Cheese; Lactobacillus acidophilus; Low fat

Indexed keywords

BACTERIAL GROWTH; CHEESE RIPENING; CHEESE; DAIRY INDUSTRY; FAT CONTENT; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; ORGANOLEPTIC PROPERTY; PRODUCTION; STARTER CULTURE;

EID: 0034871044     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00079-6     Document Type: Conference Paper

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