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Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk |
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| Authors: | Burns P Patrignani F Serrazanetti D Vinderola G C Reinheimer J A Lanciotti R Guerzoni M E |
| Affiliation: | * Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina † Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy ‡ Dipartimento di Scienze degli Alimenti, University of Teramo, via C. Lerici 1, 64023, Mosciano Sant’ Angelo-Teramo, Italy |
| Abstract: | |
| Keywords: | high-pressure homogenization Crescenza probiotic cheese |
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