Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Gomes, A.A. ; Braga, S.P. ; Cruz, A.G. ; Cadena, R.S. ; Lollo, P.C.B. ; Carvalho, C. ; Amaya-Farfán, J. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of dairy science, 2011-10, Vol.94 (10), p.4777-4786 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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