Development of an autochthonous starter culture for spreadable goat cheese-Reference-Cited by-同舟云学术

Development of an autochthonous starter culture for spreadable goat cheese

Published:2016-09-09 Issue:4 Volume:36 Page:622-630
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

FRAU Florencia¹,NUÑEZ Martha²,GEREZ Luciana²,PECE Nora¹,FONT Graciela²

Affiliation:

1. Universidad Nacional de Santiago del Estero, Argentina

2. Centro de Referencia para Lactobacilos, Argentina

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n4/0101-2061-cta-1678-457X08616.pdf

Reference49 articles.

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3. Microbiological and biochemical characteristics of Cane Strato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio M.;International Journal of Food Microbiology,2001

4. Phenotypic and genetic diversity of enterococci isolated from Italian cheeses;Andrighetto C.;The Journal of Dairy Research,2001

5. Microbiology and functional aspects;Axelsson L.,1998

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3. Effect of the autochthonous starter culture on physicochemical, microbiological, and sensory characteristics of traditional colombian double-cream cheese: A kinetic approach;LWT;2023-08

4. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture;Probiotics and Antimicrobial Proteins;2022-10-29

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