“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...
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| Vydáno v: | Ciência e Tecnologia de Alimentos |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395940113010 |
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