Now showing items 1-1 of 1

    • Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 

      Minervini F; Siragusa S; Faccia M; Dal Bello F; Gobbetti M; De Angelis M (2012)
      This work aimed to select heat-resistant probiotic lactobacilli to be added to Fior di Latte (high-moisture cow milk Mozzarella) cheese. First, 18 probiotic strains belonging to Lactobacillus casei, Lactobacillus delbrueckii ...