Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria

Author:

Benheddi Wafaa,Hellal Amina

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference25 articles.

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2. Ayad EHE, Verheul A, Wouters JTM, Smit G (2002) Antimicrobial-producing wild Lactococci isolated from artisanal and non-dairy origins. Int Dairy J 12:145–150

3. Bernardeau M, Vernoux JP, Henri-Dubernet S, Guéguen M (2008) Safety assessment of dairy microorganisms: the Lactobacillus genus. Int J Food Microbiol 126:278–285

4. Bourgeois CM, Leveau JY (1991) Techniques d’analyse et de contrôle dans les industries agroalimentaires. «Analytical and control techniques in the agri-food industries». Tome 3, Technique et documentation, Lavoisier

5. Carminati D, Giraffa G, Quiberoni A, Binetti A, Suárez V, Reinheimer J (2010) Advances and trends in starter cultures for dairy fermentations. In: Mozzi F, Raya RR, Vignolo GM (eds) Biotechnology of lactic acid bacteria: novel applications. Wiley-Blackwell Publishing, Ames, IA, USA, pp 177–192

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