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M. Madruga | M. Maintenant Viernes, 12 de julio 2024, 21:00 Necesitas ser suscriptor para acceder a esta funcionalidad. El tiempo en Bilbao es una lotería, y la lluvia siempre pilla por sorpresa a más de un festivalero que disfruta de la mejor música en las campas de Kobetamendi. Vista la inestabilidad metereológica de este mes de julio, no está de más hacerse con un buen chubasquero por si en cualquier momento toca bailar bajo el sirimiri bilbaíno.
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.
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to develop new product addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh sausage was produced with the objective of evaluating the effect of inclusion of chitosan on quality, stability and shelf life.
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