Incorporation of bifidobacteria into cheeses: challenges and rewards
- 1 May 2004
- journal article
- review article
- Published by Elsevier BV in International Dairy Journal
- Vol. 14 (5), 375-387
- https://doi.org/10.1016/j.idairyj.2003.08.008
Abstract
No abstract availableThis publication has 62 references indexed in Scilit:
- Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with BifidobacteriaJournal of Dairy Science, 2001
- Molecular Diversity of Leuconostoc mesenteroides and Leuconostoc citreumIsolated from Traditional French Cheeses as Revealed by RAPD Fingerprinting, 16S rDNA Sequencing and 16S rDNA Fragment AmplificationSystematic and Applied Microbiology, 2000
- Role of Bifidobacteria in nutrition, medicine and technologyNutrition Research, 1999
- Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantisJournal of Dairy Science, 1999
- Ingredient selection criteria for probiotic microorganisms in functional dairy foodsInternational Journal of Dairy Technology, 1998
- Identification and phylogenetic analysis of Lactobacillus using multiplex RAPD-PCRFEMS Microbiology Letters, 1997
- Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter culturesInternational Dairy Journal, 1997
- Evaluation of Media for Selective Enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and BifidobacteriaJournal of Dairy Science, 1996
- Production of Cottage Cheese Using Dressing Fermented by BifidobaceriaJournal of Dairy Science, 1996
- Production of Cultured Cottage Cheese Dressing by BifidobacteriaJournal of Dairy Science, 1995