Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese-Reference-Cited by-同舟云学术

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Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese

Published:1993-02 Issue:1 Volume:10 Page:31-41
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Litopoulou-Tzanetaki E.,Tzanetakis N.,Vafopoulou-Mastrojiannaki A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

1. Standard methods for the examination of dairy products;APHA,1972

2. Rheological evaluation of maturing Cheddar cheese;Creamer;J. Food Sci.,1982

3. Lipolysis in dairy products: a review;Deeth;Austr. J. Dairy Technol.,1976

4. Starters for fermented milks. Section I: Taxonomy and metabolism;Dellaglio;Bull. Int. Dairy Fed.,1988

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