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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Autori principali:	Giuseppe Costantino, Maria Calasso, Fabio Minervini, Maria De Angelis
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2020-10-01
Serie:	Microorganisms
Soggetti:	reduced-fat cheese Burrata cheese fat replacers exopolysaccharides-synthesizing lactic acid bacteria characterization of microbiota sensory analyses
Accesso online:	https://www.mdpi.com/2076-2607/8/10/1618
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