Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

Two strains of probiotic bacteria, one of Lactobacillus acidophilus and the other of Lactobacillus paracasei subsp. paracasei, were tested as adjunct cultures in cheese-making experiments, in order to assess their viability during cheese-making and ripening. The adjunct culture was added to cheese-m...

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Veröffentlicht in:	Food research international 2005-06, Vol.38 (5), p.597-604
Hauptverfasser:	Bergamini, C.V., Hynes, E.R., Quiberoni, A., Suárez, V.B., Zalazar, C.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cheese ripening Cheese-making cultured milk starters dried foods Food industries freeze drying Fundamental and applied biological sciences. Psychology health foods lactic acid bacteria Lactobacillus acidophilus Lactobacillus paracasei Lactobacillus paracasei subsp. paracasei milk Milk and cheese industries. Ice creams milk proteins Probiotic bacteria probiotics product development Ripening semisoft cheeses Viability
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