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Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese
There are different methods that have been recently applied to develop a process to manufacture low‐fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using Streptococcus thermophilus (ST) and Lactobacillus bul...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7958540/ https://ncbi.nlm.nih.gov/pubmed/33747465 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2121 |
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