Influence of probiotic (Lactobacillus acidophilus NCFM, L. paracasei LPC37, and L. rhamnosus HN001) strains on starter cultures and secondary microflora in Swiss‐ and Dutch‐type cheeses
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DOI: 10.1111/jfpp.13253
Abstract: The aim of this study was to determine the influence of three probiotic strains on microbial quality of industrially produced Swiss- and Dutch-type cheeses. The levels of starter cultures were higher in Swiss-type cheeses containing… read more here.
Keywords: paracasei lpc37; starter cultures; type cheeses; influence ... See more keywords