Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Starter and <i>Lactiplantibacillus plantarum</i> Adjunct Strains

Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Starter and <i>Lactiplantibacillus plantarum</i> Adjunct Strains

The performance of a mixed thermophilic and mesophilic starter culture consisting of <i>Streptococcus thermophilus</i> ST1 and the Greek indigenous nisin-A-producing <i>Lactococcus lactis</i> subsp. <i>cremoris</i> M78 was evaluated in the absence (A: ST1+M78) or...

Full description

Bibliographic Details
Main Authors: John Samelis, Charikleia Tsanasidou, Loulouda Bosnea, Charikleia Ntziadima, Ilias Gatzias, Athanasia Kakouri, Dimitrios Pappas
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Fermentation
Subjects:
Galotyri PDO cheese
<i>Lc. lactis</i> subsp. <i>cremoris</i> M78
<i>L. plantarum</i> H25
acid-curd cheese
Online Access:https://www.mdpi.com/2311-5637/9/4/345

Internet

https://www.mdpi.com/2311-5637/9/4/345

Similar Items