Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Madureira, Ana R ^a   Brandão, Teresa ^a   Gomes, Ana M ^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

Dairy food; Functional food; Response surface; Technology

Indexed keywords

LACTIC ACID; PROBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; CHEMISTRY; FLOW KINETICS; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; TASTE;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LACTIC ACID; LACTOBACILLUS CASEI; MILK; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; PROBIOTICS; RHEOLOGY; TASTE;

BOVINAE; LACTOBACILLUS CASEI;

EID: 79952090310     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.02008.x     Document Type: Article

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