Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese

International Journal of Dairy Technology

Volumn 62, Issue 1, 2009, Pages 48-55

  Hashemi, Maryam ^a   Azar, Mahin ^a   Taghi Mazlumi, Mohammad ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Adjunct culture; Brined cheese; Lactobacilli; Ripening

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS HELVETICUS;

EID: 58249112843     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00449.x     Document Type: Article

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