To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were
produced. Control cheese contained only starter culture, whereas the others contained …

The objective of this study was to evaluate the suitability of two strains of probiotic bacteria
(Bifidobacterium animalis subsp. lactis and Lactobacillus rhamnosus) incorporated …

The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB‐
12 and the prebiotic inulin in a Mascarpone‐type cheese on its physicochemical parameters …

We evaluated the suitability of Argentinian Fresco cheese as a food carrier of probiotic
cultures. We used cultures of Bifidobacterium bifidum (two strains), Bifidobacterium longum …

The viability of probiotic cultures used as adjunct cultures including Bifidobacterium bifidum
BB-02 and Lactobacillus acidophilus LA-5 in white-brined cheese was investigated. The …

The viability of five single-strain and one three-strain probiotic cultures was assessed during
Pategrás cheese ripening. Probiotics were inoculated into cheese-milk after a pre …

The impact of the Cheddar cheese manufacturing process on the viability of five new
probiotic candidates was evaluated in this study. Decreases in pH, changes in proteolysis …

Sensory acceptance of four trials of probiotic petit-suisse cheese was investigated. Cheeses
were prepared using Streptococcus thermophilus TA 040 as starter not supplemented with …

Six batches of cheddar cheese were manufactured containing different combinations of
commercially available probiotic cultures from three suppliers. Duplicate cheeses contained …

This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis
UO 004 and examines its suitability for making cheese. This strain was isolated from infant …