Microbiological and biochemical properties of Canestrato pugliese hard cheese supplemented with bifidobacteria

Journal of Dairy Science

Volumn 84, Issue 3, 2001, Pages 551-561

  Corbo, M R ^a   Albenzio, M ^a   De Angelis, M ^b   Sevi, A ^a   Gobbetti, M ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Bifidobacteria; Canestrato Pugliese cheese; Functional cheese; Probiotic

Indexed keywords

BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; STREPTOCOCCUS THERMOPHILUS;

AMINO ACID; FATTY ACID; GALACTOSIDASE; NITROGEN; PROBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; CHEESE; ENZYMOLOGY; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; MICROBIOLOGY; PH; SHEEP; STREPTOCOCCUS; TASTE;

AMINO ACIDS; ANIMALS; BIFIDOBACTERIUM; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FATTY ACIDS; GALACTOSIDASES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; NITROGEN; PROBIOTICS; SHEEP; STREPTOCOCCUS; TASTE;

EID: 0035294096     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74507-9     Document Type: Article

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