Encapsulation of probiotic bacteria in lamb rennet paste: Effects on the quality of Pecorino cheese

Journal of Dairy Science

Volumn 95, Issue 7, 2012, Pages 3489-3500

  Santillo, A ^a   Albenzio, M ^a   Bevilacqua, A ^b   Corbo, M R ^b   Sevi, A ^a  

^a Department of Production Sciences Engineering and Economics for Agricultural Systems ^*  (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Alginate bead; Cheese quality; Lamb rennet paste; Probiotic

Indexed keywords

CHYMOSIN; PROBIOTIC AGENT; RENNET;

ANIMAL; ARTICLE; BIFIDOBACTERIUM; CHEESE; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS ACIDOPHILUS; METABOLISM; METHODOLOGY; SHEEP; STANDARD;

ANIMALS; BIFIDOBACTERIUM; CHEESE; CHYMOSIN; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; SHEEP;

EID: 84862550559     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4814     Document Type: Article

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