Journal of Dairy Science
Volume 91, Issue 2 , Pages 500-512 , February 2008

Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

  • P. Burns

      Affiliations

    • Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina
    • ,
  • F. Patrignani

      Affiliations

    • Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy
    • Corresponding Author InformationCorresponding author.
    • ,
  • D. Serrazanetti

      Affiliations

    • 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
    • ,
  • G.C. Vinderola

      Affiliations

    • Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina
    • ,
  • J.A. Reinheimer

      Affiliations

    • Instituto de Lactología Industrial (INLAIN), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina
    • ,
  • R. Lanciotti

      Affiliations

    • Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy
    • ,
  • M.E. Guerzoni

      Affiliations

    • Dipartimento di Scienze degli Alimenti, University of Bologna, p.zza Goidanich 60, 47023, Cesena, Italy

Received 11 July 2007 ,Accepted 19 October 2007.

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PII: S0022-0302(08)71392-4

doi: 10.3168/jds.2007-0516

Journal of Dairy Science
Volume 91, Issue 2 , Pages 500-512 , February 2008

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