Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese.
- 2018-02-05
- Food & function 7(10)
- Ilsa C Barbosa
- Maria E G Oliveira
- Marta S Madruga
- Beatriz Gullón
- Maria T B Pacheco
- Ana M P Gomes
- Ana S M Batista
- Maria M E Pintado
- Evandro L Souza
- Rita C R E Queiroga
- PubMed: 27711907
- DOI: 10.1039/c6fo00657d
- Low evidence
- Rigorous Journal
- Animal Study
The amount of conjugated linoleic acid increased in CLA, CBB and CLB.
- Effect
- Beneficial
- Effect size
- Small