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Autor:
Lieke A. van Gijtenbeek, Quinn Singer, Louise E. Steffensen, Shannon Neuens, Helle S. Guldager, Susanne Bidstrup, Tina Høgholm, Mikkel G. Madsen, Kathleen Glass, Solvej Siedler
Publikováno v:
Foods, Vol 10, Iss 6, p 1353 (2021)
Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd
Externí odkaz:
https://doaj.org/article/7eaaf88021714a25889fd5985ad63f02
