Viability of Lactobacillus acidophilus in ripened coalho cheese produced with goat milk.

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Author(s): SANTOS, K. M. O. dos; VIEIRA, A. D. S.; BOMFIM, M. A. D.; GUIMARÃES, V. P.; BENEVIDES, S. D.; SAAD, S. M. I.; EGITO, A. S. do

Publication year: 2009

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Goats & Sheep

Keywords: Alimento funcional, Caprino, Food technology, Functional foods, Goat cheese, Goat milk, Lactobacillus acidophilus, Leite de Cabra, Probiotics, Probiótico, Produto Derivado do Leite, Produto lácteo, Queijo de cabra, Tecnologia de Alimento

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Viability of Lactobacillus acidophilus in ripened coalho cheese produced with goat milk.

Viability of Lactobacillus acidophilus in ripened coalho cheese produced with goat milk.

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