Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria

ABSTRACT: More than 2,000 varieties of cheese currently exist in the world, and cheese manufacture continues to flourish. To develop the cheese ripening process, additional ingredients are used during cheese production. In this study, the effect of sake lees as an additional ingredient on the fermen...

Full description

Bibliographic Details
Main Authors: Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, Satoru Tomita, Satoshi Suzuki, Ken-Ichi Kusumoto, Naoko Moriya, Masaru Nomura
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Journal of Dairy Science
Subjects:
sake lees
Aspergillus oryzae
cheese
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222002545

Internet

http://www.sciencedirect.com/science/article/pii/S0022030222002545

Similar Items