“Petit suisse” cheese from kefir: an alternative dessert with microorganisms of probiotic activity
“Petit Suisse” is a creamy cheese. Kefir is a symbiotic mixture of lactic acid bacteria and yeasts with probiotic activity including immunomodulation and balance of intestinal microflora. The present study aims to develop “Petit Suisse” cheese from kefir . Kefir grains were grown in pasteurize...
保存先:
| 出版年: | Ciência e Tecnologia de Alimentos |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=395940113010 |
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