Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese

Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese

Given the economic importance of the dairy industry, product quality should be a constant concern. Some sensorial and technological properties of milk and dairy products are related to the spoilage contaminant microbiota, which is mainly represented by psychrotrophic proteolytic bacteria producing t...

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Bibliographic Details
Main Authors: Dara Elizabeth Barbosa Rodrigues, Leonardo Lima da Paixão, Valdirene Rodrigues Santana, Roberta Magalhães Dias Cardozo, Solimar Gonçalves Machado
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2021-09-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
proteolysis
spoilage
quality
raw milk.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/822

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