Isolation and characterization of Lactobacillus microflora from homemade white sheep’s milk cheeses during ripening
Abstract. The Lactobacillus microflora of white cheese made from sheep’s milk was studied during the maturation period of 10 to 100 days in the basement at a temperature of 10-12°C. Eight samples from different stages of natural white cheese ripening were taken for testing. A total of 28 strains wer...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Trakia University. Faculty of Agriculture, Stara Zagora
2021-03-01
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| Series: | Agricultural Science and Technology |
| Subjects: | |
| Online Access: | https://agriscitech.eu/isolation-and-characterization-of-lactobacillus-microflora-from-homemade-white-sheeps-milk-cheeses-during-ripening/ |