Evaluation of autochthonous cultures to improve the cheese flavor : A case study in hard cheese model
The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability of three strains of mesophilic lactobacilli: Lactobacillus casei 72 (Lc72), L....
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 07. März, Seite 173-184
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| Auteur principal: |
Cuffia, Facundo
(Auteur) |
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| Autres auteurs: |
Bergamini, Carina V,
Hynes, Érica R,
Wolf, Irma V,
Perotti, María C |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2020
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Autochthonous cultures
hard cheese model
thermophilic and mesophilic lactobacilli
volatile compounds profile
Volatile Organic Compounds |
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