The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening

The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening

UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein,...

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Bibliographic Details
Main Authors:	Aliakbar Gholamhosseinpour, Mostafa Mazaheri Tehrani, Seyed Mohammad Ali Razavi
Format:	Article
Language:	English
Published:	Ferdowsi University of Mashhad 2022-01-01
Series:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:	analogue cheese lactic acid bacteria ripening time starter culture
Online Access:	https://ifstrj.um.ac.ir/article_40714_f7e4e818902b3581867a4e3afe6483cc.pdf

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