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Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese
L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultures of different brands and L. helveticus adjunct culture to...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9218132/ https://www.ncbi.nlm.nih.gov/pubmed/35755305 http://dx.doi.org/10.1016/j.crfs.2022.05.017 |