2005•International Dairy JournalRequires access

Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage

Flávia Carolina Alonso Buriti, Juliana Schwarz da Rocha, Susana Marta Isay Saad

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Key concepts: Lactobacillus acidophilus, Food science, Probiotic, Starter, Chemistry, Sensory analysis, Cold storage, Lactic acid

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Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage — Research Paper | ScholarLens