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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

Growth and viability of Bifidobacterium bifidum in cheddar cheese

P Dinakar1, V V Mistry

  • 1Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647.

Journal of Dairy Science
|October 1, 1994
PubMed

Keywords:
Bifidobacterium bifidumCheese ripeningProbiotic viabilityDairy product development

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