Preparation and properties of probiotic cheese high in conjugated linoleic acid content

International Journal of Dairy Technology

Volumn 64, Issue 1, 2011, Pages 64-74

  Abd El Salam, M H ^a   Hippen, A R ^b   Assem, Faiza M ^a   El Shafei, Kawther ^a   Tawfik, N F ^a   El Aassar, M ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Chemical composition; Conjugated linoleic acid; Oxidative stability; Probiotics; Ras cheese; Ripening indices

Indexed keywords

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 78751603880     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00642.x     Document Type: Article

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