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2003•International Dairy JournalOpen access

Incorporation of bifidobacteria into cheeses: challenges and rewards

Terri Drumm Boylston, C.G. Vinderola, Hamid Bahador Ghoddusi, Jorge Alberto Reinheimer

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Key concepts: Probiotic, Bifidobacterium, Food science, Health benefits, Bacteria, Actinomycetaceae, Biology, Dairy industry

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