Use of infrared spectroscopy to evaluate the maturation of Minas Padrão and Prato cheeses added with probiotic bacteria

Among the most consumed cheeses in Brazil are Minas Padrão and Prato. The objective of this work was to discriminate these cheeses added with probiotic bacteria from the control cheeses by Infrared Spectroscopy during maturation. The probiotic cultures (Lactobacillus acidophilus L10, Lacticaseibacil...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Elaine Bernardo Pacheco, Camila Horta Gaudereto Rodrigues, Juscinele Francisca Vieira Calsavara, Virgílio de Carvalho dos Anjos, Maria José Valenzuela Bell, Bruno Ricardo de Castro Leite Júnior, Aurélia Dornelas de Oliveira Martins, Maurilio Lopes Martins
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2024-11-01
Σειρά:	Revista do Instituto de Latícinios Cândido Tostes
Θέματα:	derivado lácteo probiótico ftir quimiometria.
Διαθέσιμο Online:	https://www.revistadoilct.com.br/rilct/article/view/959
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