The properties and acceptability of fresh cheese produced using the mixture probiotic culture

Mljekarstvo

Drgalić, Ida¹  Tratnik, Ljubica²  Božanić, Rajka¹ 

[1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

关键词: probiotic fresh cheese;    technology;    chemical composition;    yield;    sensory score;    consumer acceptability;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

Investigation and production of dairy food with probiotic cultures is increasing due to its health and nutritive benefits. In this paper the probiotic fresh cheese was produced from skim milk samples with 0,1% fat (A) and 1,0 % fat (B)....

【 授权许可】

Unknown