Production of UF-soft cheese using probiotic bacteria and Aloe vera pulp as a good source of nutrients
The current study proposes to produce a UF- soft cheese by incorporated with Aloe vera pulp at the levels of (5, 10, and 15 g/100 g) milk retentate and probiotic cultures. The nutritional properties of the Aloe vera pulp and its effect on the viability of lactic acid bacteria were analyzed. Chemical...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2020-06-01
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| سلاسل: | Annals of Agricultural Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S0570178320300208 |
| الوسوم: |
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