Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

International Dairy Journal

Volumn 16, Issue 5, 2006, Pages 446-456

  Ong, L ^a   Henriksson, A ^b   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b DSM FOOD SPECIALTIES   (Australia)

Author keywords

Cheddar cheese; Probiotic; Proteolysis; Ripening

Indexed keywords

ACETIC ACID; AMINO ACIDS; BACTERIA; MOISTURE; NITROGEN; PROTEINS;

CHEDDAR CHEESE; PROBIOTIC; PROTEOLYSIS; RIPENING;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 30744443867     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.05.008     Document Type: Article

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