Effect of incorporating encapsulated and non-encapsulated probiotic cultures on culture survival and cheese quality of gouda cheese
Gouda is a semi-hard, high fat cheese and was investigated here as a food vehicle for probiotic bacteria. The purpose of this study was to incorporate non-microencapsulated and microencapsulated probiotic cultures (L. helveticus and B. longum) into Gouda cheese. Lactococcus lactis, Lactococcus cre...
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2012
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| Online Access: | http://hdl.handle.net/1993/5227 |