Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable;Uso de bacterias ácido lácticas nativas como cultivo iniciador para producir un queso artesanal mexicano seguro y sensorialmente aceptable

CYTA - Journal of Food

Volumn 16, Issue 1, 2018, Pages 460-468

  Vázquez Velázquez, Robinson ^a,b   Salvador Figueroa, Miguel ^a   Adriano Anaya, Lourdes ^a   Degyves–Córdova, Guadalupe ^a   Vázquez Ovando, Alfredo ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIAPAS   (Mexico)

^b Universidad Tecnológica de La Selva   (Mexico)

Author keywords

Lactic acid bacteria; Queso Bola de Ocosingo cheese; Sensory analysis; Starter cultures

Indexed keywords

LACTIC ACID; PASTEURIZATION; PATHOGENS; SENSORY ANALYSIS;

LACTIC ACID BACTERIA; MICROBIOLOGICAL SAFETY; PASTEURIZED MILK; PROXIMATE COMPOSITIONS; RAW MILK; STARTER CULTURES; TOTAL COUNTS;

BACTERIA;

EID: 85048116143     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2017.1420694     Document Type: Article

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