Changes in quality of fresh cheese using dressing with and withouth probiotic culture during storage
The aim of the study was to evaluate selected chemical, microbiological and sensorial quality parameters in cheeses without (C), with addition of probiotic culture (E1) and with addition of probiotic culture and inulin (E2). These samples were analysed during 15 days of storage at cooling temperatur...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2013-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/61/1/0051/ |