Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and…

By L. Ong, A. Henriksson, N. Shah. 2006

268 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d69e5004fcd3c84cfb2568e1080001e24ad77be1

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

1. L. Bosnea
2. A. Alexopoulos
3. S. Plessas
4. E. Bezirtzoglou

In Nutrition and Dietetics

1. L. Bosnea
2. A. Alexopoulos
3. S. Plessas
4. E. Bezirtzoglou

Citations in the corpus

• Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Cheeses are advantageous as a delivery system for viable probiotics over fermentation products such as yogurt due to their higher pH, higher buffering capacity, solid consistency and higher fat content [44,57,58], which offer protection to the probiotic microorganisms during storage and passage thro”