The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

Journal of Dairy Science

Volumn 96, Issue 9, 2013, Pages 5512-5521

  Esmerino, E A ^a   Cruz, A G ^a,b   Pereira, E P R ^a   Rodrigues, J B ^a   Faria, J A F ^a   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Magnitude estimation; Petit Suisse cheese; Probiotic; Sweetener

Indexed keywords

FRAGARIA X ANANASSA;

ASPARTAME; DRUG DERIVATIVE; PROBIOTIC AGENT; SUCROSE; SWEETENING AGENT; TRICHLOROSUCROSE;

ARTICLE; BIFIDOBACTERIUM; CHEESE; FOOD HANDLING; LACTOBACILLUS ACIDOPHILUS; MAGNITUDE ESTIMATION METHOD; METABOLISM; METHODOLOGY; MICROBIOLOGY; PETIT SUISSE CHEESE; STANDARD; STREPTOCOCCUS THERMOPHILUS;

MAGNITUDE ESTIMATION; PETIT SUISSE CHEESE; PROBIOTIC; SWEETENER;

ASPARTAME; BIFIDOBACTERIUM; CHEESE; FOOD TECHNOLOGY; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; SUCROSE; SWEETENING AGENTS;

EID: 84882837270     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6616     Document Type: Article

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