Effect of the fat percentage and the type of ripening on the microflora dynamics of white cheese made with polyvalent culture
1985
Sutic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Obradovic, D. | Pavlovic, Z. | Marinkovic, L. | Birovljev, V.
Possibilities of the usage of a polyvalent culture - Streptococcus lactis Ak-60 and Micrococcus sp. M-104 in industrial white cheese production with a lower fat content and vacuum-packed maturing in plastic sheets were investigated. The obtained results showed that this polyvalent culture could be recommended for the maturation of the examined cheese type.
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书目信息
Mljekarstvo (Yugoslavia)
卷
35
期
4
ISSN
0026-704X
页码
pp. 99-106
其它主题
Micrococcaceae/ grasas; Plasticos; Embalaje en vacio; Materiau de conditionnement; Emballage sous vide; Maduracion; Micrococcaceae/ corps gras; Matiere plastique
语言
注释
6 graphs; 1 table; 8 ref. Summary (En)
类型
Summary
1987-08-15
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