Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus;Desenvolvimento de queijo minas frescal de leite de búfala com adição de L. acidophilus

Scientia Agricola

Volumn 66, Issue 4, 2009, Pages 481-485

  Marcatti, Bruna ^a   Habitante, Ana Mônica Quinta Barbosa ^a   Sobral, Paulo José do Amaral ^a   Favaro Trindade, Carmen Sílvia ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Lactobacillus acidophilus; Probiotic viability; Sensory evaluation; Texture

Indexed keywords

LACTOBACILLUS ACIDOPHILUS;

EID: 69749090748     PISSN: 01039016     EISSN: 1678992X     Source Type: Journal    
DOI: 10.1590/s0103-90162009000400008     Document Type: Article

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