Optimization of Preparation Conditions and Storage Quality of Sour Cream Fermented by <i>Lactococcus lactis</i> grx602
Sour cream is a functional dairy product with a unique taste and high nutritional value. In this study, <i>Lactococcus lactis</i> grx602, a strain capable of degrading milk fat, was used to produce sour cream (a fermented dairy-based emulsion, designated as Lg-sour cream). The preparation process wa...
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| Glavni autori: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2025-12-01
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| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/14/23/4159 |
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