Incorporation and survival of probiotic bacteria in whey cheese matrices

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages

  Madureira, Ana R ^a   Gião, Maria S ^a   Pintado, Manuela E ^a   Gomes, Ana M P ^a   Freitas, A Cristina ^b   Malcata, F Xavier ^a  

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

^b Marofa II Lacticinios SA Zona I   (Portugal)

Author keywords

Acidification; Bifidobacteria; Dairy food; Requeij o; Viability

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI;

EID: 17644425320     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07144.x     Document Type: Article

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