The Role of Autochthonous <i>Levilactobacillus brevis</i> B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study a...

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Principais autores:	Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2024-01-01
סדרה:	Foods
נושאים:	cheese probiotics <i>Lactobacillus</i> starter culture raw milk dairy products
גישה מקוונת:	https://www.mdpi.com/2304-8158/13/3/392
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