Food and Nutrition Sciences

Vol.5 No.18(2014), Paper ID 49906, 9 pages

DOI:10.4236/fns.2014.518189

 

Petit-Suisse Cheese Production with Addition of Probiotic Lactobacillus casei

 

Ludmilla Santana Soares e Barros, Nelson De Carvalho Delfino

 

Universidade Federal do Recôncavo da Bahia, Centro de Ciências Agrárias, Ambientais e Biológicas, Laboratório de Investigação Analítica de Alimentos e de água, Rua Rui Barbosa, 710, Centro. Cruz das Almas, Brazil
Universidade Federal do Recôncavo da Bahia, Centro de Ciências Agrárias, Ambientais e Biológicas, Laboratório de Investigação Analítica de Alimentos e de água, Rua Rui Barbosa, 710, Centro. Cruz das Almas, Brazil

 

Copyright © 2014 Ludmilla Santana Soares e Barros, Nelson De Carvalho Delfino et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


Barros, L. and De Carvalho Delfino, N. (2014) Petit-Suisse Cheese Production with Addition of Probiotic Lactobacillus casei. Food and Nutrition Sciences, 5, 1756-1764. doi: 10.4236/fns.2014.518189.

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