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Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk
Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert pane...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Food Sci Technol |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer India
2014
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519472/ https://ncbi.nlm.nih.gov/pubmed/26243922 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1560-y |
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