Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and Lactococcus garvieae 151 was evaluated, on the...

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Detalles Bibliográficos
Autores principales: Martín, Irene, Rodríguez, Alicia, García, Carmen, Córdoba, Juan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455757/
https://www.ncbi.nlm.nih.gov/pubmed/36076843
http://dx.doi.org/10.3390/foods11172658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455757/
https://www.ncbi.nlm.nih.gov/pubmed/36076843
http://dx.doi.org/10.3390/foods11172658

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