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,...

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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686336/
https://www.ncbi.nlm.nih.gov/pubmed/29147101
http://dx.doi.org/10.5851/kosfa.2017.37.5.773

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686336/
https://www.ncbi.nlm.nih.gov/pubmed/29147101
http://dx.doi.org/10.5851/kosfa.2017.37.5.773

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