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.
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