Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk

The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the...

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Detalles Bibliográficos
Autores principales: Islam, Mahad, Alharbi, Maha A., Alharbi, Nada K., Rafiq, Saima, Shahbaz, Muhammad, Murtaza, Shamas, Raza, Nighat, Farooq, Umar, Ali, Muqarrab, Imran, Muhammad, Ali, Shafaqat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415899/
https://www.ncbi.nlm.nih.gov/pubmed/36014377
http://dx.doi.org/10.3390/molecules27165137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415899/
https://www.ncbi.nlm.nih.gov/pubmed/36014377
http://dx.doi.org/10.3390/molecules27165137

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