Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI®L10 i Bifidobacterium lactis LAFTI®B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk pro...
The complex metabolism of probiotic bacteria requires several technological options to guarantee the...
The white brined cheeses are the most popular cheeses with the long tradition of production and cons...
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties ...
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. ...
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. ...
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. ...
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. crem...
The complex metabolism of probiotic bacteria requires several technological options to guarantee the...
Probiotics, because of their beneficial effects on human health, are used in the treatment of digest...
Investigation and production of dairy food with probiotic cultures isincreasing due to its health an...
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefi...
The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and ...
The present study was undertaken to produce functional Scamorza cheese from Gentile di Puglia ewe mi...
The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and ...
The present study was undertaken to produce functional Scamorza cheese from Gentile di Puglia ewe mi...
The complex metabolism of probiotic bacteria requires several technological options to guarantee the...
The white brined cheeses are the most popular cheeses with the long tradition of production and cons...
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties ...
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. ...
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. ...
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. ...
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. crem...
The complex metabolism of probiotic bacteria requires several technological options to guarantee the...
Probiotics, because of their beneficial effects on human health, are used in the treatment of digest...
Investigation and production of dairy food with probiotic cultures isincreasing due to its health an...
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefi...
The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and ...
The present study was undertaken to produce functional Scamorza cheese from Gentile di Puglia ewe mi...
The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and ...
The present study was undertaken to produce functional Scamorza cheese from Gentile di Puglia ewe mi...
The complex metabolism of probiotic bacteria requires several technological options to guarantee the...
The white brined cheeses are the most popular cheeses with the long tradition of production and cons...
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties ...