Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese
Ali Koçak, Tuba Şanlı, Elif Ayşe Anlı, Ali Adnan Hayaloğlu
Topics & Concepts
Lactococcus lactisFood scienceStarterCheese ripeningLactobacillus plantarumCheesemakingLactobacillaceaeAntioxidantChemistryRipeningLactobacillusLactobacillus caseiLactic acidBiologyBacteriaFermentationBiochemistryGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality