Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

The probiotic Lactobacillus paracasei A13, treated at 50 MPa sub-lethal high pressure homogenisation (HPH), was used as adjunct for producing Caciotta cheese. The cell HPH treatment was used because it has been proven to increase the in vitro strain functionality. The starters and Lb. paracasei A13...

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Bibliographic Details
Main Authors: Patricia G. Burns, Francesca Patrignani, Giulia Tabanelli, Gabriel C. Vinderola, Lorenzo Siroli, Jorge A. Reinheimer, Fausto Gardini, Rosalba Lanciotti
Format: Article
Language:English
Published: Elsevier 2015-03-01
Series:Journal of Functional Foods
Subjects:
Lactobacillus paracasei A13
High pressure homogenisation
Cheese functionality
Gastric resistance
In vivo trials
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464614004162

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http://www.sciencedirect.com/science/article/pii/S1756464614004162

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