Total lactic acid bacteria, microstructure and texture analysis of probiotic soft cheese with rennet-induced protein gelation

Consumers are becoming increasingly aware of the importance of choosing healthy probiotic-rich functional foods, such as cheese. Total lactic acid bacteria (LAB) is a crucial measure of success in the development of probiotic soft cheese. Furthermore, it is important to analyze the microstructure an...

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Hlavní autoři:	Lola Ayu Istifiani, Rahma Micho Widyanto, Iva Tsalissavrina, Windi Jinni Erlita, Bella Agustina Putri Handayani
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh 2025-12-01
Edice:	AcTion: Aceh Nutrition Journal
Témata:	probiotic cheese, lactobacillus plantarum, lactic acid bacteria, scanning electron microscope, texture profile analyzer
On-line přístup:	https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/2578
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!