Selection of autolytic lactic acid bacteria as potential adjunct cultures to accelerate ripening of white-brined cheeses
The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses. For this purpose, mesophilic (n=526) and thermophilic (n=413) LAB isolates were collected from 34 raw milk and 16 che...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/303649 |