INFLUENCE OF THE RIPENING ONTO THE GROWTH OF SELECTED PROBIOTIC CULTURES IN LOW – COOKED CHEESE

INFLUENCE OF THE RIPENING ONTO THE GROWTH OF SELECTED PROBIOTIC CULTURES IN LOW – COOKED CHEESE

<p class="MsoNormal" style="margin-bottom: .0001pt; text-align: justify; line-height: normal;">The work describes changes in numbers of selected probiotic cultures in the cheese during its ripening. The technology to manufacture semi-hard low-scaled cheeses used probiotic c...

Full description

Bibliographic Details
Main Authors: Kvetoslava Rimárová, Radomíra Nemcová, Eva Dudriková, Viera Lovayová
Format: Article
Language:English
Published: HACCP Consulting 2010-07-01
Series:Potravinarstvo
Subjects:
probiotic, parameter, cheese, sampling, ripening
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/29

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/29

Similar Items