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Improvement the quality of soft cheese by application of lactoferrin and bifidobacterium

Autor: Hamdi A. Mohamed, Hend A. Elbarbary, A.S. Masoud, Ekbal M. A. Ibrahim, Shireen Noseir

Publikováno v: Egyptian Journal of Food Safety. 5:23-39

This study was undertaken to investigate the effect of Lactoferrin(LF) and Bifidobacterium (B) on the quality of soft cheese. Soft cheese was manufactured at the laboratory and divided into 4 groups; control(C); cheese fortified with lactoferrin (LF)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5924f504829b2c96039d0415508145fc
https://doi.org/10.21608/ejfsj.2018.157175

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