Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese
Elena Bancalari, Chiara Montanari, Alessia Levante, Marcello Alinovi, Erasmo Neviani, Fausto Gardini, Monica Gatti
Topics & Concepts
StarterAdjunctStreptococcus thermophilusLactobacillus paracaseiFood scienceFlavorLactobacillusFlavourRipeningPasteurizationCheesemakingCheese ripeningChemistryFermentationLinguisticsPhilosophyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality