Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization an...
Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses
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Publisher
Savoy, IL: Elsevier Inc
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Language
English
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Publisher
Savoy, IL: Elsevier Inc
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Scope and Contents
Contents
Nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. In this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. The obj...
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Full title
Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses
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Record Identifier
TN_cdi_proquest_miscellaneous_20136717
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_20136717
Other Identifiers
ISSN
0022-0302
E-ISSN
1525-3198
DOI
10.3168/jds.2007-0180
