Technological challenges in the production of a probiotic pasta filata soft cheese

LWT

Volumn 81, Issue , 2017, Pages 111-117

  Cuffia, Facundo ^a   George, Guillermo ^a   Renzulli, Pablo ^b   Reinheimer, Jorge ^a   Meinardi, Carlos ^a   Burns, Patricia ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Mastellone Hnos SA   (Argentina)

Author keywords

Cheese; Pasta filata; Probiotic; Technology

Indexed keywords

CHEESES; DAIRIES; ORGANIC ACIDS; PROTEOLYSIS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

GASTROINTESTINAL DIGESTION; LACTOBACILLUS RHAMNOSUS; MICROBIOLOGICAL ANALYSIS; PASTA FILATA; PROBIOTIC; SENSORY CHARACTERISTICS; TECHNOLOGICAL CHALLENGES; TECHNOLOGICAL PARAMETERS;

PROBIOTICS;

EID: 85016444265     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.039     Document Type: Article

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