Hardening Properties of Cheeses by <i>Latilactobacillus curvatus</i> PD1 Isolated from Hardened Cheese-<i>Dd</i><i>ukbokki</i> Rice Cake

Hardening Properties of Cheeses by <i>Latilactobacillus curvatus</i> PD1 Isolated from Hardened Cheese-<i>Dd</i><i>ukbokki</i> Rice Cake

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-<i>ddukbokki</i> rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, de...

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Bibliographic Details
Main Authors: Jeong-A. Kim, Geun-Su Kim, Se-Mi Choi, Myeong-Seon Kim, Do-Young Kwon, Sang-Gu Kim, Sang-Yun Lee, Kang-Wook Lee
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Microorganisms
Subjects:
cheese
cheese hardening
<i>Latilactobacillus curvatus</i>
cheese-<i>ddukbokki</i> rice cake
Online Access:https://www.mdpi.com/2076-2607/9/5/1044

Internet

https://www.mdpi.com/2076-2607/9/5/1044

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