Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl

Journal of Dairy Science

Volumn 95, Issue 8, 2012, Pages 4209-4222

  Karimi, R ^a   Mortazavian, A M ^a   Karami, M ^b  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Lactobacillus casei; Potassium chloride; Probiotic; Ultrafiltered Feta cheese

Indexed keywords

POTASSIUM CHLORIDE; PROBIOTIC AGENT; SODIUM CHLORIDE;

ARTICLE; CHEESE; FEMALE; FOOD CONTROL; HUMAN; IRAN; LACTOBACILLUS CASEI; MALE; MICROBIOLOGY; RANDOMIZATION; TASTE;

CHEESE; FEMALE; FOOD MICROBIOLOGY; HUMANS; IRAN; LACTOBACILLUS CASEI; MALE; POTASSIUM CHLORIDE; PROBIOTICS; RANDOM ALLOCATION; SODIUM CHLORIDE; TASTE;

LACTOBACILLUS CASEI; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 84864042633     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4872     Document Type: Article

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