Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts

International Journal of Dairy Technology

Volumn 58, Issue 1, 2005, Pages 30-38

  Kalavrouzioti, I ^a   Hatzikamari, M ^a   Litopoulou Tzanetaki, E ^a   Tzanetakis, N ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Caprine milk; Lactobacillus paracasei ssp. paracasei; Lactobacillus rhamnosus; Probiotic adjuncts

Indexed keywords

AGAR; AMINO ACID; BETA CASEIN; CASEIN; DODECYL SULFATE SODIUM; NORLEUCINE; PROBIOTIC AGENT; YOGHURT;

ARTICLE; CHEESE; CHEESE RIPENING; CHEESEMAKING; COLONY FORMING UNIT; ENTEROCOCCUS; FOOD PROCESSING; GASTROINTESTINAL TRACT; LACTIC ACID BACTERIUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL;

BACTERIA (MICROORGANISMS); CAPRA; ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS;

EID: 13244277621     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00179.x     Document Type: Article

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