Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

International Dairy Journal

Volumn 17, Issue 8, 2007, Pages 937-945

  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; Sensory evaluation

Indexed keywords

ACETIC ACID; BACTERIA; CORRELATION METHODS; NITROGEN COMPOUNDS; PROTEOLYSIS; SOLUBILITY;

CHEDDAR CHEESE; PROBIOTIC; SENSORY EVALUATION; SENSORY PROPERTIES;

DAIRY PRODUCTS;

BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM SP.; LACTOBACILLUS ACIDOPHILUS;

EID: 34047262338     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.01.002     Document Type: Article

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