A spray-dried culture for probiotic Cheddar cheese manufacture

Spray-dried probiotic milk powder was produced at pilot scale from 300 L of 20% (w/v) reconstituted skim milk containing a rifampicin resistant variant of the probiotic Lactobacillus paracasei NFBC 338 (Rif r). During powder manufacture, air inlet and outlet temperatures of 175°C and 68°C, respectiv...

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Veröffentlicht in:	International dairy journal 2002, Vol.12 (9), p.749-756
Hauptverfasser:	Gardiner, Gillian E, Bouchier, Paul, O’Sullivan, Eilis, Kelly, Jim, Kevin Collins, J, Fitzgerald, Gerald, Paul Ross, R, Stanton, Catherine
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cheddar cheese Food industries Food microbiology Fundamental and applied biological sciences. Psychology Lactobacillus Milk and cheese industries. Ice creams Probiotic Spray drying
Online-Zugang:	Volltext
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