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Development of probiotic Cheddar cheese containing Lactobacillus acidophilus,Lb. casei,Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid |
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| Affiliation: | 1. Teagasc Food Research Centre, Moorepark, Fermoy, Cork P61 C996, Ireland;2. School of Food and Nutritional Sciences, University College Cork, T12 YN60, Ireland |
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