Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4°C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were...

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Bibliographic Details
Main Authors: Kourkoutas, Y., Kandylis, P., Panas, P., Dooley, J. S. G., Nigam, P., Koutinas, A. A.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2006
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC1563647/
https://ncbi.nlm.nih.gov/pubmed/16957238
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03078-05
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