The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture <i>L. brevis</i> B1, or wit...

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Bibliographic Details
Main Authors: Anna Łepecka, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Kajak-Siemaszko, Danuta Jaworska, Katarzyna Neffe-Skocińska, Barbara Sionek, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
<i>Lactobacillus</i>
starters
probiotic
culture
dairy
whey
Online Access:https://www.mdpi.com/1420-3049/27/3/1097

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