Preparation and properties of probiotic cheese high in conjugated linoleic acid content

The development of probiotic Ras cheese rich in conjugated linoleic acid (CLA) was investigated using probiotic Lactobacillus casei and Lactobacillus acidophilus starters. The cheeses were assessed for composition, proteolysis, fatty acids and fat stability, and microbiology during 3 months of ripen...

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Veröffentlicht in:	International journal of dairy technology 2011-02, Vol.64 (1), p.64-74
Hauptverfasser:	ABD EL-SALAM, M.H, HIPPEN, A.R, ASSEM, FAIZA M, EL-SHAFEI, KAWTHER, TAWFIK, N.F, EL-AASSAR, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cheese Chemical composition Conjugated linoleic acid Food industries Food science Fundamental and applied biological sciences. Psychology Lactobacillus acidophilus Lactobacillus casei Milk and cheese industries. Ice creams Oxidative stability Probiotics Ras cheese Ripening indices Studies
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