Physicochemical, textural properties, and lactic acid bacteria counts of Peruvian fresh cheese with added probiotic cultures
Abstract The present study aims to evaluate the impact of incorporating commercial probiotic lactic acid bacteria cultures on the physicochemical and textural characteristics of fresh cheese, as well as their viability. The probiotic strains Lactobacillus acidophilus and Lacticaseibacillus rhamnosus...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-06-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100419&lng=en&tlng=en |
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