Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese

Food Microbiology

Volumn 23, Issue 6, 2006, Pages 591-598

  Ortigosa, M ^a   Arizcun, C ^a   Irigoyen, A ^a   Oneca, M ^a   Torre, P ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Adjunct culture; Ewe's milk cheese; Facultatively heterofermentative lactobacilli

Indexed keywords

PROBIOTIC AGENT;

ANIMAL; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; CHEESE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; MICROBIOLOGY; SHEEP; STANDARD; TASTE;

ANIMALS; ANTIBIOSIS; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS; PROBIOTICS; SHEEP; TASTE;

ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; OVIS;

EID: 33645410952     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.09.005     Document Type: Article

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