| Author(s): |
Do Valle, A.
;
Cotta Karasawa, B. Yuri
;
De Camargo Balieiro, J. C.
;
Thomazini, M.
;
Favaro-Trindade, C. S.
Total Authors: 5
|
| Document type: | Journal article |
| Source: | ITALIAN JOURNAL OF FOOD SCIENCE; v. 21, p. 4-pg., 2009-01-01. |
| Abstract | |
The aim of this study was to produce fresh Minas-type cheese from buffalo milk and analyze its properties for up to 28 days in refrigerated storage. Five cheese-making trials were prepared. Minas-type fresh cheese is a great vehicle for Bifidobacterium lactis incorporation, as probiotic cultures were viable during storage and physico-chemical properties of probiotic products were similar to those of traditional cheeses. Thus, fresh Minas-type cheese made from buffalo milk is an excellent and viable alternative to improve buffalo milk and probiotic ingestion. (AU) | |