Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4 °C

International Dairy Journal

Volumn 17, Issue 10, 2007, Pages 1254-1258

  Kykkidou, Sonia ^a   Pournis, Nikolaos ^a   Kostoula, Olga K ^a   Savvaidis, Ioannis N ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Greek cheese; Microflora; Natural antimicrobials; Nisaplin; Quality; Soft acid curd cheese

Indexed keywords

GREEK CHEESE; MICROFLORA; NATURAL ANTIMICROBIALS; SOFT ACID-CURD CHEESE;

ANTIBODIES; CHEMICAL SENSORS; DAIRY PRODUCTS; REFRIGERATION; SAMPLING; YEAST;

MICROORGANISMS;

LACTOBACILLUS; LACTOCOCCUS;

EID: 34447648510     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.02.006     Document Type: Article

References (10)

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