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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC

P M Ryan1, Z Burdíková2, T Beresford2

  • 1Teagasc Food Research Centre Moorepark, Fermoy, Ireland P61 C996; Department of Microbiology, University College Cork, Ireland T12 YT20.

Journal of Dairy Science
|September 28, 2015
PubMed

Keywords:
CheddarLactobacillus mucosaeSwiss typeexopolysaccharidereduced fat

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