Effect of adjuncts on microbiological and chemical properties of Scamorza cheese
| Autor: | Ada Braghieri, Giuseppe Morone, Salvatore Claps, Silvia Cioffi, Angela Guidone, Francesco Genovese, Fabio Napolitano, Eugenio Parente |
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| Rok vydání: | 2015 |
| Předmět: |
DNA
Bacterial Streptococcus thermophilus Lactobacillus paracasei Food Handling Colony Count Microbial chemistry.chemical_compound Starter Cheese Genetics Animals Food science Flavor Volatile Organic Compounds Lactobacillus helveticus biology Chemistry Lactococcus lactis food and beverages Ripening Hydrogen-Ion Concentration biology.organism_classification Lactic acid Lactobacillus Taste Food Microbiology Cattle Animal Science and Zoology Food Analysis Food Science |
| Zdroj: | Journal of Dairy Science. 98:1467-1478 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2014-8554 |
| Popis: | Scamorza is a semi-hard, pasta filata cheese resembling low-moisture Mozzarella cheese, with a short ripening time ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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