Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese.
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DOI: 10.1016/j.foodres.2018.08.069
Abstract: Lactococcus lactis subsp. lactis 68, Streptococcus thermophilus 93 and Lactobacillus rhamnosus BT68, previously isolated from Traditional Mountain (TM) cheese, were tested for the production of four experimental mountain cheeses, with the aim to assess their… read more here.
Keywords: lactis; rhamnosus bt68; traditional mountain; non starter ... See more keywords