Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

Ilsa C. Barbosa*, Maria E. G. Oliveira, Marta S. Madruga, Beatriz Gullón, Maria T. B. Pacheco, Ana M. P. Gomes, Ana S. M. Batista, Maria M. E. Pintado, Evandro L. Souza, Rita C. R. E. Queiroga

*Corresponding author for this work

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