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Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
(Academic Press Inc Elsevier Science, 2001-10)
Influence of sodium formate (SF) on the specific proteolytic activity (SPA) of L. delbrueckii subsp. bulgaricus (LBB, LBP and LBR) and its application in the elaboration of Quartirolo cheese was studied. A comparison between ...
Manufacture of Quartirolo cheese using exopolysaccharide-producing starter cultures
(A V A Agrarverlag, 2003-12)
The capacity of some strains of Lactic Acid Bacteria (LAB) to produce exopolysaccharides (EPS) has been used in the dairy industry to improve the rheological characteristics of fermented milks and soft cheese (4). In a ...