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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei

M D Sharp1, D J McMahon, J R Broadbent

  • 1Dept of Nutrition and Food Sciences, Western Dairy Center, Utah State Univ, Logan, UT 84322, USA.

Journal of Food Science
|September 23, 2008
PubMed

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