期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：92-99
出版社：Galati University Press
摘要：The study refers to probiotic Telemea cheese making. To be considered probiotic product, Telemea cheese must contents minimum 1x106cfu / ml. For this reason is very important to determine probiotic bacteria viability in conditions of salts high concentrations and persistence in product after minimum 21 days of the brine maturation and during period at the freezing temperature. Researches are concerning with the comparison between probiotic Telemea cheese and classic Telemea cheese maturation dynamics
关键词：probiotic cheese; proteolysis; lactose; nitrogenous fractions; cheese chemical analysis
