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Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

ProbioticProbiotic Cheddar CheeseLactic Acid BacteriaBacteriologyBiotechnologyFood MicrobiologyMicrobiologyPublic HealthOrganic AcidProteolytic Patterns