Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

By L. Ong, A. Henriksson, N. Shah. 2007

83 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9c670d112adcbc7f625d9d610c157eab485f7a8c

Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “One of the first reports of the addition of Bifidobacterium to Cheddar cheese was in 1994 (Dinakar and Mistry 1994).”