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Ilsa Cunha Barbosa on Muck Rack

Ilsa Cunha Barbosa

As seen in: Chemistry World
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Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. Lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese - Food & Function (RSC Publishing)

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By M. S. Madruga, Beatriz Gullón Estévez, Ana Gomes, Ilsa Cunha Barbosa
| Chemistry World Verified
The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris – R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L.
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