Viability of probiotic microorganisms in cheese during production and storage: A review

Dairy Science and Technology

Volumn 91, Issue 3, 2011, Pages 283-308

  Karimi, Reza ^a   Mortazavian, Amir Mohammad ^a   Da Cruz, Adriano Gomes ^b  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cheese; Probiotic; Survival; Viability

Indexed keywords

BUFFERING CAPACITIES; CHEMICAL AND PHYSICAL CHARACTERISTICS; FAT CONTENTS; GROWTH PROMOTERS; HEALTH BENEFITS; HUMAN INTESTINE; INCUBATION TEMPERATURES; MARKET GROWTH; MATRIX; MICROBIAL INTERACTIONS; NUTRIENT AVAILABILITY; NUTRITIONAL VALUE; OXYGEN CONTENT; PH VALUE; PROBIOTIC BACTERIA; PROBIOTICS; PROCESS FACTOR; SENSORY ATTRIBUTES; SENSORY PROPERTIES; STORAGE TEMPERATURES; SURVIVAL; THRESHOLD LEVELS; TITRABLE ACIDITY; VIABILITY;

FERMENTED MILK; FOOD PRODUCTS; GROWTH (MATERIALS); HYDROGEN PEROXIDE; HYDROGEN STORAGE; MICROORGANISMS; MOLECULAR OXYGEN; PACKAGING MATERIALS;

FOOD STORAGE;

BACTERIA (MICROORGANISMS);

EID: 80053238509     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0005-x     Document Type: Review

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