The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 621-627

  Fritzen Freire, C B ^a   Muller C M O ^a   Laurindo, J B ^a   Prudencio E S ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Bifidobacteria; Lactic acid; Minas Frescal cheese; Probiotic

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM; COMMERCIAL APPLICATIONS; FUNCTIONAL FOODS; LIPID LEVELS; MICRO-STRUCTURAL; MINAS FRESCAL CHEESE; MOISTURE LEVEL; PROBIOTIC; PROBIOTIC BACTERIA; PROBIOTICS;

BODY FLUIDS; LACTIC ACID; RHEOLOGY;

ORGANIC ACIDS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM;

EID: 70350567232     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.09.010     Document Type: Article

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