Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso Bola de Ocosingo’. We evaluated six combinations of...

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Bibliographic Details
Main Authors: Robinson Vázquez-Velázquez, Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Guadalupe DeGyves–Córdova, Alfredo Vázquez-Ovando
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Queso Bola de Ocosingo cheese
lactic acid bacteria
starter cultures
sensory analysis
Online Access:http://dx.doi.org/10.1080/19476337.2017.1420694

Internet

http://dx.doi.org/10.1080/19476337.2017.1420694

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