The application of autochthonous lactic acid bacteria in white brined cheese production

Autor:	Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović
Jazyk:	English<br />Croatian
Rok vydání:	2011
Předmět:	autochthonous lactic acid bacteria white brined cheese ripening Dairying SF221-250
Zdroj:	Mljekarstvo, Vol 61, Iss 1, Pp 15-25 (2011)
Druh dokumentu:	article
ISSN:	0026-704X 1846-4025
Popis:	The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis biovar. diacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains: Lactococcus lactis ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. lactis biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/a1fbfb51a206406995df0b7729307b26 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF