The effect of using microencapsulated pro and prebiotics on the aromatic compounds and sensorial properties of synbiotic goat cheese
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101233
Abstract: Abstract In this study, synbiotic goat cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. Three types of microcapsules containing Lacticaseibacillus casei and Bifidobacterium longum, fructooligosaccharide and inulin were… read more here.
Keywords: goat; effect using; synbiotic goat; goat cheese ... See more keywords
Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
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DOI: 10.1016/j.idairyj.2018.11.010
Abstract: Abstract The present study focuses on the effect of gas permeability on dry matter, colour, inner- and outer texture, and sensory properties of foil-ripened 0.5 kg semi-hard goat cheese during 3 weeks of ripening (13 °C; 88%… read more here.
Keywords: gas; semi hard; permeability; goat cheese ... See more keywords
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
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DOI: 10.3390/foods12050996
Abstract: Semi-hard pressed goat’s cheese, a traditional matured cheese in Andalusia, has a residual lactose content that may affect people with intolerance to that carbohydrate. Nowadays, lactose-free dairy products are characterized by presenting a scant sensory… read more here.
Keywords: effect lactose; semi hard; sensory; goat cheese ... See more keywords