Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
Autochthonous cultures
hard cheese model
thermophilic and mesophilic lactobacilli
volatile compounds profile
Journal
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534
Informations de publication
Date de publication:
Mar 2020
Mar 2020
Historique:
pubmed:
13
10
2019
medline:
3
11
2020
entrez:
13
10
2019
Statut:
ppublish
Résumé
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:
Identifiants
pubmed: 31604385
doi: 10.1177/1082013219881512
doi:
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM