Research: Prebiotics could help cheese flavor, aroma

07/30/2007 | FoodProductionDaily.com (France)

Cheese's taste and aroma could be improved with the use of prebiotic ingredients, which could also increase the nutritional value of the product, a new study published in LWT-Food Science and Technology found. Related probiotic yogurt drinks are the fastest-growing dairy product in Europe.

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FoodProductionDaily.com (France)

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