Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563

The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese,...

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Détails bibliographiques
Publié dans:Korean J Food Sci Anim Resour
Auteurs principaux: Song, Minyu, Park, Won Seo, Yoo, Jayeon, Han, Gi-Sung, Kim, Bu-Min, Seong, Pil-Nam, Oh, Mi-Hwa, Kim, Kyung-Woon, Ham, Jun-Sang
Format: Artigo
Langue:Inglês
Publié: Korean Society for Food Science of Animal Resources 2017
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5686336/
https://ncbi.nlm.nih.gov/pubmed/29147101
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.773
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