Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference22 articles.
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2. Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model;Buehler;J. Dairy Sci.,2018
3. Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese;Cheong;Food Control,2014
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