Rheological, textural and microstructural features of probiotic whey cheeses

LWT

Volumn 44, Issue 1, 2011, Pages 75-81

  Madureira, A Raquel ^a   Pintado, Ana I ^a   Gomes, Ana Maria ^a   Pintado, Manuela E ^a   Malcata, F Xavier ^b,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^c INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Bifidobacteria; Dairy food; Functional food; Lactic acid bacteria; Physical analyses; Scanning electron microscopy; Taste

Indexed keywords

BACTERIA; LACTIC ACID; MICROSTRUCTURAL EVOLUTION; SENSORY ANALYSIS;

BIFIDOBACTERIUM; DAIRY FOOD; LACTIC ACID BACTERIA; MATRIX; MICROSTRUCTURAL FEATURES; PHYSICAL ANALYSIS; PROBIOTIC BACTERIA; PROBIOTICS; TASTE; TEXTURAL FEATURE;

SCANNING ELECTRON MICROSCOPY;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BOVINAE; LACTOBACILLUS CASEI;

EID: 77956881846     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.030     Document Type: Article

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