The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L...

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Detalles Bibliográficos
Autores principales: Łepecka, Anna, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Kajak-Siemaszko, Katarzyna, Jaworska, Danuta, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Trząskowska, Monika, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838525/
https://www.ncbi.nlm.nih.gov/pubmed/35164362
http://dx.doi.org/10.3390/molecules27031097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838525/
https://www.ncbi.nlm.nih.gov/pubmed/35164362
http://dx.doi.org/10.3390/molecules27031097

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