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- Silva, Hugo L.A., et al. Show all 19 Authors
- Food chemistry 2018 v.248 pp. 192-200
- Lactobacillus casei; antioxidant activity; arginine; cheese ripening; cheeses; cold storage; enzyme inhibition; fatty acids; flavor enhancers; gastrointestinal system; lactic acid bacteria; manufacturing; nuclear magnetic resonance spectroscopy; oregano; pH; peptidyl-dipeptidase A; potassium chloride; probiotics; proteolysis; sodium; sodium chloride; storage time; texture; yeasts
- ... Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (l ...