Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation

Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation

This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese’s physicochemical properties, shelf l...

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Bibliographic Details
Main Authors: Rebeca Morais, Pedro Ivo Soares, Sinthya Kelly Morais, Suelma Oriente, Amanda Nascimento, Mylena Olga Melo, Francisca Moises Sousa, Mario Cavalcanti-Mata, Hugo M. Lisboa, Rennan Pereira Gusmão, Thaisa Abrantes
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
dairy products
prebiotic
probiotic
lactic acid bacteria
functional ingredients
Online Access:https://www.mdpi.com/2304-8158/12/23/4343

Internet

https://www.mdpi.com/2304-8158/12/23/4343

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