The trial for production of fresh cheese incorporated probiotic Lactobacillus acidophilus group lactic acid bacteria

Milchwissenschaft

Volumn 60, Issue 2, 2005, Pages 167-171

  Masuda, T ^a   Yamanari, R ^a   Itoh, T ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS GASSERI;

EID: 17844383483     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. LEE, Y.K., SALMINEN, S.: Trends in Food Sci. and Technology 6 (7) 241-245 (1995)
2. ZIEMER, C.J., GIBSON, G.R.: Int. Dairy J. 8 (5/6) 473-4793 (1998)
3. NAIDU, A.S., BIDLACK, W.R., CLEMENS, R.A.: Critical Reviews in Food Sci. and Nutrition 39 (1) 13-126 (1999)
4. DINAKAR, P, MISTRY, V.V.: J. Dairy Sci. 77 (10) 2854-2864 (1994)
5. STANTON, C., GARDINER, G., LYNCH, P.B., COLLINS, J.K., FITZGERALD, G., ROSS. R.P.: Int. Dairy J. 8 (5/6) 491-496 (1998)
6. BLANCHETTE, L., ROY, D., BÉLANGER, G., GAUTHIER, S.F.: J. Dairy Sci. 79 (1) 8-15 (1996)
7. GILLILAND, S.E., BUSTA, F.F., BRINDA, J.J., CAMPBELL, J.E.: In: Compendium of methods for the microbiological examination of foods (Ed. M. L. Speek) Am. Publ. Health Assoc., Washington, DC, 107-131 (1976)
8. CHURCH, F.C., SWAISGOOD, H.E., POTER, D.H., CATIGNANI, G.L.: J. Dairy Sci. 66 (6) 1219-1227 (1983)
9. OBERG, C.J., WEIMER, B.C., MOYES, L.V., BROWN, H.J., RICHARDSON, G.H.: J. Dairy Sci. 74 (2) 398-403 (1991)
10. SHIHATA, A., SHAH, N.P.: Int. Dairy J. 10 (5/6) 401-408 (2000)
11. ISHIBASHI, N., SHIMAMURA, S.: Food Technol. 47 (6) 126-135 (1993)