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2016•International Dairy JournalRequires access

Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

Angeliki Angelopoulou, Voula Alexandraki, Marina D. Georgalaki, Rania Anastasiou, Eugenia Manolopoulou, Effie Tsakalidou, Konstantinos Papadimitriou

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Key concepts: Propionibacterium freudenreichii, Propionibacterium, Ripening, Probiotic, Food science, Cheesemaking, Cheese ripening, Biology

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Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct — Research Paper | ScholarLens