Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
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DOI: 10.1177/1082013219881512
Abstract: The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability of… read more here.
Keywords: cheese model; cheese flavor; hard cheese; mesophilic lactobacilli ... See more keywords