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Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
- Souza, Cínthia H.B., Saad, Susana M.I.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.2 pp. 633-640
- frozen yogurt, cultured milk starters, lactic acid bacteria, probiotics, Lactobacillus acidophilus, coculture, Streptococcus thermophilus, fermentation, proteolysis, fresh cheeses, cheesemaking, cheese ripening, storage time, viability, titratable acidity, texture