Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

This study aimed to set-up a biotechnological protocol for manufacturing a reduced-fat Burrata cheese using semi-skimmed milk and reduced-fat cream, in different combinations with exopolysaccharides-synthesizing bacterial starters (Streptococcus thermophilus, E1, or Lactococcus lactis subsp. lactis...

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Detalles Bibliográficos
Autores principales: Costantino, Giuseppe, Calasso, Maria, Minervini, Fabio, De Angelis, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7588969/
https://www.ncbi.nlm.nih.gov/pubmed/33096692
http://dx.doi.org/10.3390/microorganisms8101618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7588969/
https://www.ncbi.nlm.nih.gov/pubmed/33096692
http://dx.doi.org/10.3390/microorganisms8101618

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