Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

International Journal of Food Science and Technology

Volumn 43, Issue 5, 2008, Pages 871-877

  De Souza, Cínthia H B ^a   Buriti, Flávia C A ^a   Behrens, Jorge H ^a   Saad, Susana M I ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Acceptance test; Lactobacillus acidophilus; Probiotic cheese; Streptococcus thermophilus

Indexed keywords

LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 42949150271     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01534.x     Document Type: Article

References (47)