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,...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Korean J Food Sci Anim Resour
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Korean Society for Food Science of Animal Resources 2017
Soggetti:
Article
Accesso online: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
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi