Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05603-0.pdf
Reference30 articles.
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3. Clark S, Winter CK (2015) Diacetyl in foods: a review of safety and sensory characteristics. Compr Rev Food Sci Food Saf 14(5):634–643. https://doi.org/10.1111/1541-4337.12150
4. Corredig M, Salvatore E (2016) Enzymatic coagulation of milk. Adv Dairy Chem, 287–307M. https://doi.org/10.1007/978-1-4939-2800-2
5. Corsetti A, Ciarrocchi A, Prete R (2022) Lactic Acid Bacteria: Lactobacillus plantarum. Ref Module Food Sci. https://doi.org/10.1016/b978-0-08-100596-5.00856-8
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