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The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

机译：牛奶脂肪置换和乳杆菌乳菌乳菌LPC-37对奶酪的感觉特性的影响

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Marika Bielecka; Grażyna Cichosz;
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年度 2020
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1. The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses [J] . Bielecka Marika, Cichosz Gra??yna Mljekarstvo . 2020,第1期

机译：牛奶脂肪置换和乳杆菌乳菌乳菌LPC-37对奶酪的感觉特性的影响
2. The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening [J] . LWT-Food Science & Technology . 2017,第期

机译：乳酸杆菌蛋白酶LPC-37兼容术治疗成熟期间荷兰奶酪物理化学性质的影响
3. Evaluation of Technological Properties of Sausages Fermented by Addition of Probiotic Lactobacillus paracasei LPC-37 [J] . M. Mati, M. Magala, J. Karovi?ová, Chemicke Listy . 2016,第1期

机译：添加副干酪乳杆菌LPC-37发酵香肠的技术性能评价
4. EVOLUTION OF THE MICROFLORA AND PROTEOLYSIS DURING RIPENING OF HALLOUMI CHEESE AND A NEW HALLOUMI-TYPE CHEESE USING THERMOTOLERANT STARTERS Lactobacillus paracasei 0196 AND Enterococcus faecium 0165 AND PROTEASE OF Mucor miehei [C] . M. Driva, S. Kaminarides Πανελληνιο Συνεδριο ΤροΦιμων . 2012

机译：使用耐热性启动剂副干酪乳杆菌0196和粪肠球菌0165对哈洛米干酪和新哈洛米型干酪进行熟化过程中的微丝和蛋白水解以及米科氏毛球菌的蛋白酶
5. Probiotic lactobacilli as a soy yogurt starter culture: Microbiological, chemical and sensory analyses (Lactobacillus paracasei, Lactobacillus rhamnosus, Streptococcus thermophilus). [D] . Wang, Chia-Lin. 2004

机译：益生菌乳杆菌作为大豆酸奶发酵剂培养物：微生物学，化学和感官分析（副干酪乳杆菌，鼠李糖乳杆菌，嗜热链球菌）。
6. Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical Fatty Acid Composition and Sensory Properties [O] . Maria Antonietta Colonna, Francesco Giannico, Vincenzo Tufarelli, 2021

机译：膳食补充剂与Camelina Sativa（L.Crantz）饲料在AutoChthonous Ionica Goats中：对牛奶和Caciotta奶酪化学脂肪酸组成和感官特性的影响
7. Effect Of Adjunct Culture (lactobacillus Helveticus) On Proteolysis, Viscoelastic Properties And Sensory Acceptance Of Reduced Fat Prato Cheese [efeito Do Uso De Cultura Adjunta (lactobacillus Helveticus) Na Proteólise, Propriedades Viscoelásticas E Aceitação Sensorial De Queijo Prato Light] [O] . Barros C.M.V., Da Cunha C.R., Gallina D.A., 2015

机译：辅助培养物（乳酸杆菌）对减脂普拉托奶酪的蛋白水解，粘弹性和感官接受的影响

The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

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