Effect of Lactobacillus plantarum as adjunct starter on the flavour and texture of a semi-hard cheese made from pasteurised cows' milk

Lait

Volumn 76, Issue 5, 1996, Pages 461-472

  Gomez, M J ^a   Gaya, P ^a   Nunez M ^a   Medina, M ^a  

^a INIA   (Spain)

Author keywords

Bitterness; Cheese; L plantarum; Proteolysis; Texture

Indexed keywords

BACILLUS SUBTILIS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

EID: 0030486796     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1996535     Document Type: Article

References (32)

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