Monitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White Cheese | Science Publications

American Journal of Animal and Veterinary Sciences

H. R. Gheisari¹  N. Sabbagh¹  M. Aminlari¹ 

关键词: Iranian white cheese;    probiotic low-fat;    Lactobacillus acidophilus;    ripening period;    microbiological changes;    Acid Degree Value (ADV);    Total Free Fatty Acid (TFFA);    Analysis Of Variance (ANOVA);    adjunct culture;    cheese samples;    lactic acid contents;    probiotic bacteria;   

DOI  :  10.3844/ajavsp.2010.249.257

学科分类：兽医学

来源: Science Publications

【 摘 要 】

Problem statement: The objective of this experiment was to manufacture an Iranianlow fatprobiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses,i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeseswere ripened at 13

【 授权许可】

Unknown