Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products

The stability of probiotic cultures has been seen as an issue for dairy manufacturers and consumers and this chapter reviews the technical and scientific aspects of probiotic dairy products. Probiotic micro‐organisms are shown together with their main metabolic products. This provides some informati...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Tamime, A.Y, Saarela, M, Wszolek, M, Ghoddousi, H, Linares, D.M, Shah, N.P
Format:	Buchkapitel
Sprache:	eng
Schlagworte:	bacterial strains dairy products frozen yoghurt technology health benefits lactic acid bacteria lactococci viability probiotic cultures probiotic dairy products probiotic micro‐organisms yoghurt production
Online-Zugang:	Volltext
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