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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Detalles Bibliográficos
Autores principales: Ahmed, Mahmoud E., Rathnakumar, Kaavya, Awasti, Nancy, Elfaruk, Mohamed Salem, Hammam, Ahmed R. A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958540/
https://www.ncbi.nlm.nih.gov/pubmed/33747465
http://dx.doi.org/10.1002/fsn3.2121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958540/
https://www.ncbi.nlm.nih.gov/pubmed/33747465
http://dx.doi.org/10.1002/fsn3.2121

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