Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and mixed of t...

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Publicat a:Food Sci Nutr
Autors principals: Hamdy, Ahmed M., Ahmed, Mahmoud E., Mehta, Dipakkumar, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A., El‐Derwy, Yaser M. A.
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2020
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7802573/
https://ncbi.nlm.nih.gov/pubmed/33473271
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1889
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