Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 947-956

  Garcia, Estefânia Fernandes ^a   De Oliveira, Maria Elieidy Gomes ^a   Queiroga, Rita De Cássia Ramos Do Egypto ^a   Machado, Tamires Alcântara Dourado ^a   De Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Cheese; Goat milk; Lactic acid bacteria; Quality

Indexed keywords

PROBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; BRAZIL; CHEESE; COMPARATIVE STUDY; DIET; ETHNOLOGY; FERMENTATION; FOOD PREFERENCE; FOOD QUALITY; FOOD STORAGE; GOAT; GROWTH, DEVELOPMENT AND AGING; HARDNESS; HUMAN; LACTOBACILLUS; MECHANICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SENSATION;

ANIMALS; BIFIDOBACTERIUM; BRAZIL; CHEESE; COLONY COUNT, MICROBIAL; DIET; FERMENTATION; FOOD PREFERENCES; FOOD QUALITY; FOOD STORAGE; GOATS; HARDNESS; HUMANS; LACTOBACILLUS; MECHANICAL PHENOMENA; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; PROBIOTICS; PROTEOLYSIS; SENSATION;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; CAPRA HIRCUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS;

EID: 84868659773     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.687367     Document Type: Article

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