Protective effects of Lactobacillus cultures in Dutch-type cheese-like products

LWT

Volumn 63, Issue 1, 2015, Pages 52-56

  Aljewicz, Marek ^a   Cichosz, Grazyna ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antibacterial; Cheese like products; Fat substitute; Probiotic; Safety

Indexed keywords

ACCIDENT PREVENTION; BACILLI; DAIRIES; FOOD PROCESSING; MOLDS; POPULATION STATISTICS; PROBIOTICS; PROCESSING; YEAST;

ANTIBACTERIAL; FAT SUBSTITUTE; FERMENTING BACTERIA; INVERSE RELATIONSHIP; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; PROBIOTIC; PROCESSING TEMPERATURE;

COLIFORM BACTERIA;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ENTEROCOCCUS SP.; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS NCFM; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SP.;

EID: 84928698485     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.054     Document Type: Article

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