摘要 : The effect of oxygen level, time of inoculation of probiotics, starter addition and salting on viable counts of five probiotic bacteria in curds and whey was examined in simulated Cheddar manufacture. Probiotic bacteria grew littl... 展开
作者 | Fortin~ M. H St-Gelais~ D Britten~ M Fustier~ P Lacroix~ M. Champagne~ C. P |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS252 |
关键词 | BACTERIA CHEDDAR CHEESE CHEESE VARIETIES CHEESEMAKING CHEESEMAKING MILK CURD MICROORGANISMS MILK PROBIOTIC BACTERIA PROCESSING SALTING STORAGE Milk and dairy products Cheese |
馆藏号 | N2008EPST0008550 |