Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8843556 | Food Microbiology | 2018 | 32 Pages |
Abstract
Lactulose and FOS were chosen to be added to cream mini-cheeses inoculated with B. animalis subsp. lactis DSM 10140 and Lb. reuteri DSM 20016, respectively; the proposed functional cream cheese resulted in a product with favourable conditions for the viability of both probiotics which maintained cultivable cells above the recommended level during 28 days of storage at 4 °C with good sensory characteristics.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Barbara Speranza, Daniela Campaniello, Noemi Monacis, Antonio Bevilacqua, Milena Sinigaglia, Maria Rosaria Corbo,