Cheese delivering biocultures: probiotic cheese

By R. Ross, G. FitzGerald, K. Collins, C. Stanton. 2002

139 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/f538c72d332ceba1eeab1a7dc7fb4cddb4db0c99

Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “…of probiotics in cheese, which contains a complex combination of microorganisms that changes with time, it initially contains large numbers of starter lactic acid bacteria (SLAB), and then with maturation (ripening), an increasing number of nonstarter lactic acid bacteria (NSLAB; Ross et al. 2002).”