Published in
Royal Society of Chemistry, Food and Function, 10(7), p. 4356-4371, 2016
DOI: 10.1039/c6fo00657d
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Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese
Journal article published in 2016 by
Ilsa C. Barbosa,
Maria E. G. Oliveira,
Marta S. Madruga,
Beatriz Gullón,
Maria T. B. Pacheco,
Ana M. P. Gomes 
,
Ana S. M. Batista,
Maria M. E. Pintado,
Evandro L. Souza,
Rita C. R. E. Queiroga
,
Ana S. M. Batista,
Maria M. E. Pintado,
Evandro L. Souza,
Rita C. R. E. Queiroga
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Abstract
We evaluated the effects of addition of probiotic cultures and inulin on the quality of creamy goat cheese.