Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture

Serpa is a protected designation of origin (PDO) cheese produced with raw ewes’ milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa’s rich microbiota allows for the development of a unique organolepti...

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Detalles Bibliográficos
Autores principales: Araújo-Rodrigues, Helena, Martins, António P. L., Tavaria, Freni K., Dias, João, Santos, Maria Teresa, Alvarenga, Nuno, Pintado, Manuela E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956040/
https://www.ncbi.nlm.nih.gov/pubmed/36832776
http://dx.doi.org/10.3390/foods12040701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956040/
https://www.ncbi.nlm.nih.gov/pubmed/36832776
http://dx.doi.org/10.3390/foods12040701

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