Influence of Salt Levels on Quality Characteristics and Microbial Count of Pizza Cheese Prepared through Technological Interventions Using Saccharomyces boulardii
Ankit Bihola, Priyanka Suvera & AH Jana · Journal of Scientific Research and Reports · 2025
This study investigated the influence of salt concentration on the quality attributes, functional performance, and microbial viability of Pizza cheese manufactured using Saccharomyces boulardii as an adjunct probiotic culture. Two cheesemaking protocols were evaluated: Protocol I...
Open access
Research Article
10.9734/jsrr/2025/v31i123838