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The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains
(6th Central European Congress on Food, CEFood 2012, 2012)
The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of ...
Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese
(6th Central European Congress on Food, CEFood 2012, 2012)
The survival of the encapsulated potential probiotic strain Lactobacillus paracasei 08 and commercial probiotic bacteria Lactobacillus acidophilus LA-5 and their effect on the soft goat cheese production were investigate. ...
Dark chocolate as a matrix for probiotic bacteria
(6th Central European Congress on Food, CEFood 2012, 2012)
Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as ...