Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature

The aim of the present work was to study the effects of inulin addition (0, 1.5 and 3% w/w) and the storage temperature (8 and 12 °C) on the viability of probiotic organisms (Lactobacillus acidophilus la-5 and Bifidobacterium lactis BB-12), chemical composition, proteolysis and sensory characteristi...

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Veröffentlicht in:	Quality assurance and safety of crops & food 2015-01, Vol.7 (2), p.217-224
Hauptverfasser:	Moghari, A. Akbarian, Razavi, S.H, Ehsani, M.R, Mousavi, M, Nia, T. Hoseini
Format:	Artikel
Sprache:	eng
Schlagworte:	Dairy products Dry matter Microorganisms Nitrogen Physicochemical properties Research-Article
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