Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage

Subject Areas : food biotechnology

S. Mashayekh ¹ , R. Pourahmad ² , B. Akbari-Adergani ³ , M. R. Eshaghi ⁴

1 - PhD Student of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Professor of the Water Safety Research Center, Food and Drug Administration, Ministry of Health, Treatment and Medical Education, Tehran, Iran.
4 - Assistant Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2023-07-06 Accepted : 2023-09-10 Published : 2023-10-01

Keywords:

References:

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