Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process.

Lovayová, Viera; Dudriková, E; Rimárová, K; Siegfried, L

Lovayová, Viera; Dudriková, E; Rimárová, K; Siegfried, L.

Afiliación

Lovayová V; Department of Medical and Clinical Microbiology, Faculty of Medicine, University of P.J. Safarik in Kosice, Trieda SNP 1, 040 11 Kosice, Slovak Republic.
Dudriková E; Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Kosice, Kosice, Slovak Republic.
Rimárová K; Department of Public Health, Faculty of Medicine, University of P.J. Safarik in Kosice, Kosice, Slovak Republic.
Siegfried L; Department of Medical and Clinical Microbiology, Faculty of Medicine, University of P.J. Safarik in Kosice, Trieda SNP 1, 040 11 Kosice, Slovak Republic.

J Food Sci Technol ; 52(8): 4697-702, 2015 Aug.

Article en En | MEDLINE | ID: mdl-26243891

Palabras clave

Cheese; Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus plantarum96; Probiotic; Technology

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article Pais de publicación: India

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