Yufang Su, Yun Zhan-you
Abstract
This experiment is to study the influence of adjunct culture(Lactobacillus helveticus) on reduced-fat cheese,including pH value in the manufacture procedure,water content and texture,while Lactobacillus helveticus which is also a probiotic bacteria can make the reduced-fat cheese functional and healthy.
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This experiment is to study the influence of adjunct culture(Lactobacillus helveticus) on reduced-fat cheese,including pH value in the manufacture procedure,water content and texture,while Lactobacillus helveticus which is also a probiotic bacteria can make the reduced-fat cheese functional and healthy.
Key concepts: Lactobacillus helveticus, Adjunct, Food science, Probiotic, Lactobacillus, Chemistry, Lactobacillaceae, Bacteria