Efectos del Bifidobacterium animalis y dos cepas de Lactococcus lactis en el queso costeño

The objetive of this study was to evaluate the effects of the addition of strains of B. animalis, L. lactis ssp. lactis and Lactococcus lactis ssp. Cremoris and variation of the concentrations of sodium chloride in the physicochemical characteristics of costeno cheese. Five treatments were performed...

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Bibliographic Details

Main Authors:	Arteaga Márquez, Margarita, Mendoza Corvis, Fernando Alonso, Montes Guzmán, Milton, Ruiz Sánchez, Obeimar
Format:	Article
Language:	Spanish
Published:	2016
Subjects:	Fresh cheese Probiotic bacteria Sodium chloride Functional food Storage time queso fresco bacterias probióticas cloruro de sodio alimentos funcionales tiempo de almacenamiento queijo fresco bactérias probióticas cloreto de sódio alimentos funcionais tempo de armazenamento
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=5615165
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