Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces

Journal of Dairy Science

Volumn 89, Issue 5, 2006, Pages 1439-1451

  Kourkoutas, Y ^a   Bosnea, L ^a   Taboukos, S ^a   Baras, C ^a   Lambrou, D ^a   Kanellaki, M ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Cell immobilization; Cheese ripening; Lactobacillus casei; Probiotic cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; MALUS X DOMESTICA; PYRUS COMMUNIS;

ALCOHOL; CHYMOSIN; LACTIC ACID; LACTOSE; PROBIOTIC AGENT; RENNET;

ANIMAL; ARTICLE; CHEESE; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; IMMOBILIZED CELL; LACTOBACILLUS CASEI; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; MILK; PH; PHYSICAL CHEMISTRY; SENSATION; TASTE;

ANIMALS; CELLS, IMMOBILIZED; CHEESE; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHYMOSIN; ETHANOL; FERMENTATION; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS CASEI; LACTOSE; MILK; PROBIOTICS; SENSATION; TASTE;

EID: 33745892092     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72212-3     Document Type: Article

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