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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...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
American Society for Microbiology
2006
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| Θέματα: | |
| Διαθέσιμο Online: | 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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