Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture

The use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single culture may be preferable. This study aimed to investigate the correlation between chemical and microbiological properties and sensory characteristics. In...

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Detalles Bibliográficos
Autores principales: Tologana, Ria Dewiyanti, Wikandari, Rachma, Rahayu, Endang Sutriswati, Suroto, Dian Anggraini, Utami, Tyas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9568985/
https://www.ncbi.nlm.nih.gov/pubmed/36268502
http://dx.doi.org/10.1007/s13197-022-05603-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9568985/
https://www.ncbi.nlm.nih.gov/pubmed/36268502
http://dx.doi.org/10.1007/s13197-022-05603-0

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