Application of Lactococcus lactis subsp. lactis and cremoris as Starter Culture in the Colonial Cheese Production
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DOI: 10.5296/jas.v8i2.16660
Abstract: The addition of the starter culture composed of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris coming from two commercial brands was evaluated in Colonial cheese during the maturation period. The physiochemical parameters suggest… read more here.
Keywords: lactis; starter culture; culture; lactococcus lactis ... See more keywords