Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models

International Journal of Dairy Technology

Volumn 61, Issue 3, 2008, Pages 256-264

  Oliszewski, R ^a   Van Nieuwenhove, C ^a   Gonzalez S ^a,b   Chaia, A Pérez ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Autochthonous goat lactobacilli; Proteolysis; Semihard goat cheese model

Indexed keywords

CAPRA HIRCUS; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS;

EID: 65249182672     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2008.00417.x     Document Type: Article

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