Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli

Journal of Dairy Science

Volumn 95, Issue 9, 2012, Pages 4784-4795

  Di Cagno, R ^a   De Pasquale, I ^a   De Angelis, M ^a   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Adjunct culture; Attenuation by sonication; Caciocavallo cheese

Indexed keywords

ARTICLE; CHEESE; FOOD HANDLING; FOOD QUALITY; GENETICS; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; RANDOM AMPLIFIED POLYMORPHIC DNA; TIME;

CHEESE; FOOD HANDLING; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; TIME FACTORS;

EID: 84865333407     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5283     Document Type: Article

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