Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Scientia Agricola

Volumn 69, Issue 6, 2012, Pages 370-379

  de Oliveira, Maria Elieidy Gomes ^a   Garcia, Estefânia Fernandes ^a   Queiroga, Rita de Cássia Ramos do Egypto ^a   de Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Dairy product; Probiotic microorganisms; Quality evaluation

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 84870408537     PISSN: 01039016     EISSN: 1678992X     Source Type: Journal    
DOI: 10.1590/S0103-90162012000600005     Document Type: Article

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