The use of acidophilus bacterium for cheese cheddaring
One of the promising technologies for cheese making is cheddaring of cheese mass; it is desirable that the cheddaring takes place as soon as possible. The article considers the possibility of using acidophilus bacillus to intensify the cheddaring process. As starter cultures, the bacterial concentra...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00180/bioconf_fies2020_00180.html |