Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: Effect of microencapsulation and point of inoculation

Dairy Science and Technology

Volumn 91, Issue 5, 2011, Pages 599-614

  Fortin, Marie Hélène ^a,b   Champagne, Claude P ^a,c,d   St Gelais, Daniel ^a,c,d   Britten, Michel ^a,c,d   Fustier, Patrick ^a   Lacroix, Monique ^b,c,d  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

^c UNIVERSITÉ LAVAL   (Canada)

^d LAVAL UNIVERSITY   (Canada)

Author keywords

Cheddar cheese manufacturing; Inoculation point; Microencapsulation; Probiotic bacteria; Stability; Storage

Indexed keywords

BIFIDOBACTERIA; BIFIDOBACTERIUM LONGUM; CHEDDAR CHEESE; CHEMICAL PARAMETERS; INOCULATION POINT; MICROENCAPSULATION; PROBIOTIC BACTERIA; PROBIOTICS; RENNETING; SENSORY PROPERTIES; SPRAY COATING; TECHNOLOGICAL DATA; TOTAL NITROGEN; VIABLE COUNT; WHOLE CELL;

BACTERIA; BACTERIOLOGY; LACTIC ACID; MOISTURE CONTROL; PACKAGING; SUGARS;

MANUFACTURE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM;

EID: 80055011551     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0034-5     Document Type: Article

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