Lactobacillus acidophilus and Bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese

Acta Alimentaria

Volumn 39, Issue 3, 2010, Pages 265-276

  Pereira, L ^a   Souza, C ^a   Behrens, J ^a   Saad, S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bifidobacterium; Lactobacillus acidophilus; petit suisse cheese; probiotic; sensory evaluation; Streptococcus thermophilus

Indexed keywords

BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; BIFIDOBACTERIUM SP.; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77956953728     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.39.2010.3.3     Document Type: Article

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