Dried Tomato-Flavored Probiotic Cream Cheese with Lactobacillus paracasei

: A dried tomato‐flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc‐37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as...

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Veröffentlicht in:	Journal of food science 2012-11, Vol.77 (11), p.M604-M608
Hauptverfasser:	Santini, Marilsa S. S., Koga, Evelyn C., Aragon, Davi C., Santana, Elsa H. W., Costa, Marcela R., Costa, Giselle N., Aragon-Alegro, Lina C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cheese Cheese - analysis Cheese - microbiology Colony Count, Microbial Consumer Behavior cream cheese Food Handling - methods Food Microbiology Food science functional food Humans Hydrogen-Ion Concentration Lactobacillus - metabolism Lactobacillus paracasei Lactococcus lactis Lycopersicon esculentum - chemistry Probiotics Refrigeration Taste Tomatoes
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