Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening

Mljekarstvo

Pudja, Predrag¹  Trpkovic, Goran¹  Miloradovic, Zorana¹  Miocinovic, Jelena²  Radulovic, Zorica¹  Pesic Mikulec, Dragana¹  Pavlovic, Vladimir¹ 

[1] University of Belgrade, Institute of Food Technology and Biochemistry, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia

关键词: cheese;    starter culture;    microstructure;    sensory properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08,...

【 授权许可】

Unknown