Microbiological diversity in natural whey starters used to make traditional rocamadour goat cheese and possible relationships with its bitterness

Italian Journal of Food Science

Volumn 18, Issue 3, 2006, Pages 261-276

  Demarigny, Y ^a   Sabatier, C ^a   Laurent, N ^a   Prestoz, S ^a   Rigobello, V ^a   Blachier, M J ^a  

^a ISARA Lyon   (France)

Author keywords

Bitterness; Goat cheese; Lactic acid bacteria; Microbiological diversity; Natural whey starter; Whole cell protein patterns

Indexed keywords

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. MESENTEROIDES;

EID: 33751373284     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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