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Viability of bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Marie-Hélène Fortin , Claude P. Champagne , Daniel St-Gelais , Michel Britten , Patrick Fustier , et al.
Dairy Science & Technology, 2011, 91 (5), pp.599-614. ⟨10.1007/s13594-011-0034-5⟩
Journal articles pasteur-00726647v1

Polyphenolic compounds as functional ingredients in cheese

Han Jaejoon , Britten Michel , Daniel St-Gelais , Claude P. Champagne , Patrick Fustier , et al.
Food Chemistry, 2011, 124 (4), pp.1589-1594. ⟨10.1016/j.foodchem.2010.08.021⟩
Journal articles istex pasteur-00819405v1

Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

Marie-Hélène Fortin , Claude P. Champagne , Daniel St-Gelais , Michel Britten , Patrick Fustier , et al.
International Dairy Journal, 2011, 21 (2), pp.75-82. ⟨10.1016/j.idairyj.2010.09.007⟩
Journal articles istex pasteur-00739118v1