Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus Desenvolvimento de queijo minas frescal de leite de búfala com adição de L. acidophilus

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus Desenvolvimento de queijo minas frescal de leite de búfala com adição de L. acidophilus

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batche...

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Bibliographic Details
Main Authors: Bruna Marcatti, Ana Mônica Quinta Barbosa Habitante, Paulo José do Amaral Sobral, Carmen Sílvia Favaro-Trindade
Format: Article
Language:English
Published: Universidade de São Paulo 2009-08-01
Series:Scientia Agricola
Subjects:
Lactobacillus acidophilus
viabilidade
avaliação sensorial
textura
probiotic viability
sensory evaluation
texture
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008

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