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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2022
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| Materias: | |
| 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 |