Potentials of application adjunct cultures in cheese production
2007
Obradovic, D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Radin, D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Radulovic, Z.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
Attempts to select lactic acid bacteria for use as adjuncts have been made, with the purpose of both controlling off-flavours in cheese and enhancing the development of good cheese flavour. A promising application of bacteriocin-producing LAB is a control of adventitious spoilage microorganisms and their use as cell-lysis inducing agents to increase proteolysis and flavour formation in cheese. It is also proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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