Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
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DOI: 10.1016/j.ijfoodmicro.2021.109382
Abstract: Dairy farm management practices can modify milk microbiota and therefore modulate non-starter lactic acid bacteria (NSLAB) found in cheese. These NSLAB can cause organoleptic defects. This study aimed to investigate the impact of two potential… read more here.
Keywords: acid; non starter; cheddar; starter lactic ... See more keywords