Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)

AIM: The research was conducted to determine the effect of temperature and storage duration on the physicochemical, lipolytic, microbiological, and proteolytic characteristics of goat cheese made using Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2 bacteria. MATERIALS AND METHODS: The...

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Detalles Bibliográficos
Autores principales: Setyawardani, Triana, Sumarmono, Juni, Widayaka, Kusuma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6487241/
https://www.ncbi.nlm.nih.gov/pubmed/31089311
http://dx.doi.org/10.14202/vetworld.2019.409-417

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6487241/
https://www.ncbi.nlm.nih.gov/pubmed/31089311
http://dx.doi.org/10.14202/vetworld.2019.409-417

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