Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Georg Surber, T. Spiegel, Bich Phuong Dang, Alan Frederick Wolfschoon Pombo, Harald Rohm, Doris Jaros
Topics & Concepts
SyneresisFood scienceLactococcus lactisHomogenization (climate)ChemistryBacteriaLactic acidBiologyGeneticsBiodiversityEcologyProbiotics and Fermented FoodsProteins in Food SystemsPolysaccharides Composition and Applications