Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese

BACKGROUND: Karish cheese manufactured traditionally from raw milk may harbor many biological health hazards. AIM: Production of safe pasteurized Karish cheese with improved sensory characteristics using probiotics and prebiotics (synbiotic Karish cheese). METHODS: Laboratory Karish cheese was made...

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Detalles Bibliográficos
Autores principales: Hegab, Ola W., Abdel-Latif, Eman F., Zaki, Hamdy M.B.A., Moawad, Ashraf A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Faculty of Veterinary Medicine 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8541708/
https://www.ncbi.nlm.nih.gov/pubmed/34722196
http://dx.doi.org/10.5455/OVJ.2021.v11.i3.4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8541708/
https://www.ncbi.nlm.nih.gov/pubmed/34722196
http://dx.doi.org/10.5455/OVJ.2021.v11.i3.4

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