A factory-scale application of secondary adjunct cultures selected from lactic acffi bacteria during Puzzone di Moena Cheese ripening

Journal of Dairy Science

Volumn 91, Issue 8, 2008, Pages 2981-2991

  Franciosi, E ^a   Settanni, L ^a   Carlin, S ^a   Cavazza, A ^a   Poznanski, E ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Nonstarter lactic acid bacteria; Puzzone di Moena cheese; Raw cow's milk; Secondary adjunct culture

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 49749147898     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0764     Document Type: Article

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