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- Pintado, Maria M. E., et al. Show all 10 Authors
- Food & function 2016 v.7 no.10 pp. 4356-4371
- Bifidobacterium animalis subsp. lactis; Lactobacillus acidophilus; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; coculture; cold storage; conjugated linoleic acid; firmness; free amino acids; goat cheese; inulin; minerals; probiotics; proteins; proteolysis; short chain fatty acids; starter cultures
- ... The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris – R-704) (CC); starter culture, L. acidophil ...