The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk
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DOI: 10.3390/molecules27031097
Abstract: The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid… read more here.
Keywords: unpasteurized cow; production organic; production; acid ... See more keywords