Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters-Reference-Cited by-同舟云学术

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

Published:2016-01-12 Issue:4 Volume:69 Page:507-519
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Alegría Ángel¹,González Pablo²,Delgado Susana¹,Flórez Ana Belén¹,Hernández-Barranco Ana María³,Rodríguez Ana²,Mayo Baltasar¹

Affiliation:

1. Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain

2. Departamento de Tecnología y Biotecnología; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain

3. Servicios Científico-Técnicos; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

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3. Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening;Arenas;Food Control,2004