The ripening of white brined cheese made with autochthonous LAB genus Lactobacillus and Lactococcus
2006
Djerovski, J.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Radulovic, Z.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Obradovic, D.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Pudja, P.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju)
The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc.lactis ssp.lactis biovar diacetylactis, Lactobacillus casei, isolated and selected from autochthonous white brined cheese, as starter cultures. Results of this study show that isolated and selected autochthonous LAB can be successfully applied as starter culture in white brined cheese production. The using of autochthnous LAB provides obtaining of white brined cheese with specific sensory characteristics, as well as high and standard product quality.
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