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FAO/WHO, “Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria,” Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria, Córdoba, 1-4 October 2001.
http://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf

has been cited by the following article:

• TITLE: The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of Bifidobacterium infantis in Fermented Milk

  AUTHORS: Mimoza Basholli-Salihu, Monika Mueller, Frank M. Unger, Helmut Viernstein

  KEYWORDS: Bifidobacteria; Cellobiose; Synbiotic; Fermented Milk; Viability

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.12, December 27, 2013

  ABSTRACT: The effects of cellobiose, fructooligosaccharide and their combination on fermentation of skim milk by probiotic Bifidobacterium infantis were evaluated using mean doubling time as a parameter for sustaining growth. The lowest mean doubling time was observed for 2% cellobiose, followed by a combination of 2% fructooligosaccharide (FOS) with 2% cellobiose, while during storage at 4℃ for 4 weeks of fermented milk, no significant differences were observed between fermented milk supplemented with 2% cellobiose and 2% FOS. The highest viability retention during storage was observed for the combination of the two prebiotics, cellobiose and FOS. The results indicate that, in milk supplemented with cellobiose or a combination of cellobiose and FOS, Bifidobacterium infantis remain viable during 4 weeks of storage, suggesting the usefulness of cellobiose as a prebiotic ingredient in fermented products involving bifidobacteria.