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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 7
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Research Article

Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese

Oguz GursoyDepartment of Food Engineering, Faculty of Engineering and Architecture, Mehmet Akif Ersoy University BurdurTurkeyCorrespondence[email protected] [email protected]
,
Ramazan GokceDepartment of Food Engineering, Faculty of Engineering, Pamukkale University DenizliTurkey
,
Ahmet Hilmi ConDepartment of Food Engineering, Faculty of Engineering, Ondokuz Mayis University SamsunTurkey
&
Ozer KinikDepartment of Dairy Technology, Faculty of Agriculture, Ege University IzmirTurkey
Pages 816-820 | Received 14 Jul 2013, Accepted 10 Jun 2014, Published online: 08 Jul 2014

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Ecaterina Gore, Julie Mardon, Delphine Guerinon & Annick Lebecque. (2016) Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type. International Journal of Food Sciences and Nutrition 67:4, pages 412-421.
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Articles from other publishers (2)

A.Y. Tamime, M. Saarela, M. Wszolek, H. Ghoddousi, D.M. Linares & N.P. Shah. 2017. Probiotic Dairy Products. Probiotic Dairy Products 67 164 .
Hyoun Wook Kim, Seok Geun Jeong & Jun-Sang Ham. (2016) Functional Properties of Bifidobacterium longum and Their Incorporation into Cheese Making Process. Journal of Milk Science and Biotechnology 34:2, pages 75-82.
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