Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese-Reference-Cited by-同舟云学术

Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese

Published:2006-09 Issue:6 Volume:23 Page:591-598
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ortigosa M.,Arizcun C.,Irigoyen A.,Oneca M.,Torre P.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

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4. Experimental designs for studying the influence of the raw milk flora on cheese characteristics: a review;Bachmann;J. Soc. Dairy Technol.,1996

5. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk;Beuvier;Int. Dairy J.,1997

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