Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria

Abstract The objective of this study was to manufacture low‐fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), bifidobacterium (B) cultures (Bifidobacterium bifidum and Bifidobacterium longum), and m...

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Bibliographic Details
Main Authors: Ahmed M. Hamdy, Mahmoud E. Ahmed, Dipakkumar Mehta, Mohamed Salem Elfaruk, Ahmed R. A. Hammam, Yaser M. A. El‐Derwy
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:Food Science & Nutrition
Subjects:
cheese microbiology
feta cheese
flavor
low‐fat
probiotic adjuncts
sensory analysis
Online Access:https://doi.org/10.1002/fsn3.1889

Internet

https://doi.org/10.1002/fsn3.1889

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