Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05791-3.pdf
Reference33 articles.
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2. Alzobaay A, Alzobaay W (2018) Role of Debaryomyces hansenii yeast in improving the microbial and sensory properties of monterey cheese. AJVS 11(1):8–14
3. Atanassova MR, Fernandez-Otero C, Rodriguez-Alonso P, Fernandez IC, Garabal JI, Centeno JA (2016) Characterization of yeasts isolated from artisanal short-ripened cows cheeses produced in Galicia (NW Spain). Food Microbiol 53:172–181
4. Belloch C, Querol A, Barrio E (2011) Yeasts and Molds: Kluyveromyces spp Encyclopedia of Dairy Sciences. Elsevier, London, pp 754–76.
5. Bourne M (2002) Food texture and viscosity: Concept and measurement, 2nd edn. Academic Press, London
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