Article

Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties

2019-05-01

Abstract excerpt

The study was carried out to evaluate the influence of probiotics (Lactobacillus plantarum (NCDC 012), Lactobacillus casei (NCDC 297), and Lactobacillus brevis (NCDC 021)) on anti-proliferative, antimicrobial, antidiabetic and immunomodulatory activities of kalari cheese. Effect of these probiotics on cheese microstructure, structure, and thermal properties was also studied. The anti-proliferative activity of prob...

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Literature Corpus work: b5cebac5-bb08-5da8-9753-cd46034a3a8a
DOI: 10.1016/j.lwt.2019.01.024

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