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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Detalles Bibliográficos
Autores principales: Hamdy, Ahmed M., Ahmed, Mahmoud E., Mehta, Dipakkumar, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A., El‐Derwy, Yaser M. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802573/
https://www.ncbi.nlm.nih.gov/pubmed/33473271
http://dx.doi.org/10.1002/fsn3.1889

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802573/
https://www.ncbi.nlm.nih.gov/pubmed/33473271
http://dx.doi.org/10.1002/fsn3.1889

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