Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Journal of Dairy Science

Volumn 94, Issue 10, 2011, Pages 4777-4786

  Gomes, A A ^a   Braga, S P ^a   Cruz, A G ^a   Cadena, R S ^b   Lollo, P C B ^b   Carvalho, C ^a   Amaya Farfan J ^b   Faria, J A F ^b   Bolini, H M A ^b  

^a Curso de Tecnologia de Alimentos   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Internal preference mapping; Probiotic cheese; Quality; Sensory acceptance

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL LOAD; CHEESE; CONSUMER; HUMAN; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGY; PHYSICAL CHEMISTRY; PHYSIOLOGY; STANDARD; TASTE;

BACTERIAL LOAD; CHEESE; CONSUMER SATISFACTION; HUMANS; LACTOBACILLUS ACIDOPHILUS; PHYSICOCHEMICAL PHENOMENA; PROBIOTICS; TASTE;

LACTOBACILLUS ACIDOPHILUS;

EID: 80053260491     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4175     Document Type: Article

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