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Feasibility study of utilizing Saccharomyces boulardii as an adjunct culture in Mozzarella type cheese and its quality characterization

Published Online: 2024-10-10

Authors

Bihola, Ankit

Jana, Atanu H.

Parmar, Satish C.

Adil, Shaikh
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Text and Data Mining valid from 2024-10-10

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Article History

Received: 20 February 2024

Accepted: 7 October 2024

First Online: 10 October 2024

Declarations

:

: The sensory study of Mozzarella type cheese in the present study was conducted in accordance with ethical standards. The sensory evaluation procedures were reviewed and approved by the Institutional Review Board of SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat following the guidelines of Bureau of Indian Standards. All participants were fully informed about the purpose, procedures, potential risks, and benefits of the study prior to participation. Written informed consent was obtained from each judge before commencement of the sensory evaluation activities. The judges were assured of their right to withdraw from the study at any time of the research, without any consequences. All data collected were anonymized to protect the confidentiality and privacy of the judges.

: All authors agree to publish.

: The authors declare no competing interests.

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