ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON Bifidobacterium lactis
The quesito antioqueño (QA), fresh, soft, milled and salty cheese, without added bacteria. This cheese contains 2,1% of sodium chloride. Were supplemented with Bifidobacterium lactis (bb12) and It was salty with NaCl (Q1) and some mixtures of NaCl/KCl (3:1 (Q2)) and 1:1 (Q3), w/w), to reduce the sod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad del Cauca
2017-06-01
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| Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
| Subjects: | |
| Online Access: | http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/532/393 |