Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk

Journal of Dairy Science

Volumn 91, Issue 2, 2008, Pages 500-512

  Burns, P ^a   Patrignani, F ^b   Serrazanetti, D ^b,c   Vinderola, G C ^a   Reinheimer, J A ^a   Lanciotti, R ^b   Guerzoni, M E ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF TERAMO   (Italy)

Author keywords

Crescenza; High pressure homogenization; Probiotic cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; STREPTOCOCCUS THERMOPHILUS;

BACTERIAL DNA; FATTY ACID; PROBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; CHEMISTRY; FOOD HANDLING; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; METHODOLOGY; MICROBIOLOGY; MILK; POLYMERASE CHAIN REACTION; TASTE;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FATTY ACIDS, NONESTERIFIED; FOOD TECHNOLOGY; HUMANS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MILK; POLYMERASE CHAIN REACTION; PROBIOTICS; TASTE;

EID: 39049158341     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0516     Document Type: Article

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