Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk
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DOI: 10.3390/molecules27165137
Abstract: The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the… read more here.
Keywords: inulin; organic acids; inulin organic; cheese ... See more keywords