Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality
By S. M. Brearty, R. Ross, G. FitzGerald, J. Collins, J. M. Wallace, C. Stanton. 2001
119 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science
View Paper: https://www.semanticscholar.org/paper/cb7509d40e3d1343b7790cfd4d932f2552726c9c
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- L. Bosnea
- N. Zuidam
- Verica Manojlovic
- A. Alexopoulos
- S. Plessas
- Viktor Nedovic
- E. Bezirtzoglou
- K. Kailasapathy
Citations in the corpus
- Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Several studies have focused on the development of several types of probiotic cheeses such as Cheddar, Crescenza cheese, cottage cheese and fresh cheese, while other studies reported low probiotic bacteria survival during ripening [66].”
- Encapsulation of Probiotics for use in Food Products (2010, result): “Similar results have been reported by McBrearty et al. (2001) , Godward and Kailasapathy (2003) and Darukaradhya (2005).”
- Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “8 B. lactis Bb-12 8°C, 6 months – Mc Brearty et al. 2001”