Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese

In the current study, probiotic L. acidophilus La-05 cell pellets were incorporated into buffalo milk Ricotta matrix. The compositional, colour, textural and sensorial parameters of control and probiotic Ricotta cheese were statistically non-significant (P 

Saved in:
Bibliographic Details
Published in:Food science & technology 2020-03, Vol.121, p.108944, Article 108944
Main Authors: Sameer, Bhagwat, Ganguly, Sangita, Khetra, Yogesh, Sabikhi, Latha
Format: Article
Language:English
Subjects:
Buffalo milk ricotta cheese
L. acidophilus La-05
Principal component analysis
Quantitative descriptive analysis
Scanning electron microscopy
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In the current study, probiotic L. acidophilus La-05 cell pellets were incorporated into buffalo milk Ricotta matrix. The compositional, colour, textural and sensorial parameters of control and probiotic Ricotta cheese were statistically non-significant (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2019.108944