Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Sharp, M D ^a   McMahon, D J ^a   Broadbent, J R ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Acid resistance; Cheese; Lactobacillus casei; Probiotic; Yogurt

Indexed keywords

PHOSPHORIC ACID; PROBIOTIC AGENT; YOGHURT;

ARTICLE; BACTERIAL COUNT; CHEESE; COMPARATIVE STUDY; DRUG EFFECT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; MICROBIOLOGY; PH;

CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS CASEI; PHOSPHORIC ACIDS; PROBIOTICS; YOGURT;

LACTOBACILLUS CASEI;

EID: 51349146117     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00882.x     Document Type: Article

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