Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese-Reference-Cited by-同舟云学术

Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese

Published:2020-10 Issue: Volume:109 Page:104738
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Belkheir Khadidja,Zadi-Karam Halima,Karam Nour-Eddine,Carballo Javier,Centeno Juan A.

Funder

Consolidation and Restructuring Program of Competitive Research Units: Strategic Research Partnerships

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;LWT - Food Science & Technology,2017

2. Effect of high-pressure treatment of Ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese;Alonso;Journal of Dairy Science,2012

3. Identification of lactic acid bacteria isolated from traditional Sudanese fermented camel's milk (Gariss);Ashmaig;African Journal of Microbiology Research,2009

4. Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese;Ayyash;LWT - Food Science & Technology,2018

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