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- Carvalho, Celio C., et al. Show all 14 Authors
- Journal of dairy science 2016 v.99 no.1 pp. 18-30
- Lactobacillus casei; acetic acid; acidification; bacteria; cheeses; coagulation; cold storage; color; consumer acceptance; flavor; lactic acid; manufacturing; pH; probiotics; proteolysis; rheology
- ... In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria (Lactobacillus casei Zhang) were produced by enzymatic coagulation and direct acidification and were subjected to physicochemical (pH, proteolysis, lactic acid, and acetic acid), microbiological (probiotic and lactic bacter ...