Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese

Author:

Altin Cansu,Kabwanga Tijjani Ismail,Kiran Fadime,Ozturkoglu-Budak SebnemORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference40 articles.

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2. Bhaskaracharya RK, Shah, NP. Texture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter cultures. Australian Journal of Dairy Technology. 55: 132-138 (2000)

3. Bulajić S, Mijačević Z, Ledina T, Golić B. Safety evaluation of Sjenica Cheese with regard to coagulase-positive staphylococci and antibiotic resistance of lactic acid bacteria and Staphylococci. Acta Veterinaria. 65(4): 518–537 (2015)

4. Cadwallader KR, Singh TK. Flavours and off-flavours in milk and dairy products. Advanced Dairy Chemistry. 14: 631–690 (2009)

5. Carbonell M, Nunez M, Fernández-Garcia E. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. EDP Sciences. 82: 683-698 (2002)

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