Acidification rates of probiotic bacteria in Minas frescal cheese whey

LWT

Volumn 41, Issue 2, 2008, Pages 311-316

  Almeida, K E ^a   Tamime, A Y ^b   Oliveira, M N ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b NONE   (United Kingdom)

Author keywords

Acidification; Milk; Probiotic bacteria; Whey

Indexed keywords

ACIDITY; FERMENTATION; FOOD PRODUCTS; HEALTH RISKS; PARAMETER ESTIMATION; PH EFFECTS;

ACIDIFICATION; LACTOBACILLUS ACIDOPHILUS (LA); PROBIOTIC BACTERIA; PROBIOTIC LACTIC BEVERAGE;

BACTERIA;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS;

EID: 36049049261     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.02.021     Document Type: Article

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