Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses

Aim: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. Materials and Methods: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, I...

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Bibliographic Details
Main Authors:	A. Ehsani, M. Hashemi, A. Afshari, M. Aminzare
Format:	Article
Language:	English
Published:	Veterinary World 2018-05-01
Series:	Veterinary World
Subjects:	heterofermentative Lactobacillus probiotic starter traditional cheeses
Online Access:	http://www.veterinaryworld.org/Vol.11/May-2018/23.pdf

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