Article ID Journal Published Year Pages File Type
6400968 LWT - Food Science and Technology 2016 7 Pages PDF
Abstract
The viability of L. acidophilus NCFM was significantly correlated with product type and the time of ripening and storage. The counts of L. acidophilus NCFM were higher in ripened cheeses than in cheese-like products. L. paracasei LPC-37 cultures were characterised by higher viability rates in products than L. acidophilus NCFM.
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Life Sciences Agricultural and Biological Sciences Food Science
Preview
The effect of milk fat substitution with palm fat on lactic acid bacteria counts in cheese-like products
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