Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

International Dairy Journal

Volumn 17, Issue 4, 2007, Pages 328-335

  Herreros, M A ^a   Arenas, R ^a   Sandoval, M H ^b   Castro, J M ^b   Fresno, J M ^a   Tornadijo, M E ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b Campus de Vegazana s n   (Spain)

Author keywords

Armada cheese; Goat milk cheese; Lactic acid bacteria; Native starter

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; CELL CULTURE; GROWTH KINETICS; SENSORY PERCEPTION;

ARMADA CHEESE; ENTEROBACTERIACEAE; LACTIC ACID; LACTOBACILLUS PLANTARUM; MILK;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); CAPRA HIRCUS; ENTEROBACTERIACEAE; ENTEROCOCCUS; ENTEROCOCCUS RAFFINOSUS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC MESENTEROIDES SUBSP. DEXTRANICUM;

EID: 33845992160     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.04.005     Document Type: Article

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