Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, I...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2018-05-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.11/May-2018/23.pdf |