Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (<i>Streptococcus thermophilus</i>, E1, or <i>Lactococcus lactis</i>...

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Autors principals:	Giuseppe Costantino, Maria Calasso, Fabio Minervini, Maria De Angelis
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-10-01
Col·lecció:	Microorganisms
Matèries:	reduced-fat cheese Burrata cheese fat replacers exopolysaccharides-synthesizing lactic acid bacteria characterization of microbiota sensory analyses
Accés en línia:	https://www.mdpi.com/2076-2607/8/10/1618
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