Effect of starter cultures containing lactic acid bacteria on the microbiological quality of cottage cheese
2002
Kornacki, K. | Klebukowska, L. | Pruszynska, M. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Industrial and Food Microbiology)
The aim of the studies was to determine the possibility of using cultures of lactic acid bacteria in the production of cottage cheese. It was found that thermophilic lactic acid bacteria and probiotic cultures applied during acid coagulation of milk proteins in the process of souring allow to shorten the technological process and improve the microbiological quality of the final product, preserving its desirable organoleptic properties
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