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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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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology
2006
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| Témata: | |
| On-line přístup: | 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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