Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese
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DOI: 10.1111/1471-0307.12448
Abstract: Myzithra whey cheese was made by the addition of ovine milk (10%) to whey, previously fermented by the bacteriocinogenic strain Streptococcus thermophilus ACA-DC 0040, resulting in production of a bacteriocin (thermophilin T) titre at a… read more here.
Keywords: bacteriocin thermophilin; whey cheese; produced bacteriocin; situ produced ... See more keywords