Lactobacilli as additional cultures in cheese making
Production of cheeses from thermally processed milk at an industrial scale is impossible without using commercial bacterial starter cultures that include a limited number of species and strains of microorganisms. This leads to the fact that sensory indicators of mass-produced cheeses practically do...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/570 |
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