Biochemical patterns in ovine cheese: Influence of probiotic strains

Journal of Dairy Science

Volumn 93, Issue 8, 2010, Pages 3487-3496

  Albenzio, M ^a   Santillo, A ^a   Caroprese, M ^a   Marino, R ^a   Trani, A ^b   Faccia, M ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Acceptance; Ovine cheese; Probiotic; Rennet paste

Indexed keywords

CHYMOSIN; MILK PROTEIN; PROBIOTIC AGENT; RENNET;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CHEESE; CLASSIFICATION; EVALUATION; FOOD CONTROL; FOOD HANDLING; GLYCOLYSIS; LACTOBACILLUS ACIDOPHILUS; LIPOLYSIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; SHEEP; ANALYSIS; EVALUATION STUDY; PROCEDURES;

ANIMALS; BIFIDOBACTERIUM; CHEESE; CHYMOSIN; FOOD HANDLING; FOOD MICROBIOLOGY; GLYCOLYSIS; LACTOBACILLUS ACIDOPHILUS; LIPOLYSIS; MILK PROTEINS; PROBIOTICS; SHEEP;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS ACIDOPHILUS; OVIS;

EID: 77955018923     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-3036     Document Type: Article

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