Research Article
Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk
Table 2
Texture profile analysis of control and experimental cheeses using L. salivarius CECT5713 or PS2 after 28 days of storage at 4°.
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Texture parameters are expressed as mean ± standard deviation values of quadruplicate measurements in triplicate samples; **one-way ANOVA to determine differences on texture parameters between cheeses. Mean values within the same row followed by different letter were significantly different when compared using the Tukey’s test. |