Development of a Semi-Industrial Kefalotyri-Type Cheese Using Thermized Milk from Native Epirus Sheep Breeds and Autochthonous Starter and Adjunct Cultures
Autochthonous starter and adjunct cultures have gained increasing practical research interest for use in traditional cheese-making in recent years. This study evaluated the performance of a native starter comprising <i>Streptococcus thermophilus</i> ST1 and two wild <i>Lactococcus lactis</i> strains...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-11-01
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| coleção: | Fermentation |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2311-5637/11/12/673 |
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