Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil
Luciana A. Caldeira, Gustavo Lucas Costa Valente, Cosme Damião Barbosa, Douglas E. Braga, Flavio P. Monção, L.M. Fonseca, Marcelo Ricardo de Souza, Maria Beatriz Abreu Glória
Topics & Concepts
Food scienceLeuconostoc mesenteroidesLactococcus lactisRaw milkLeuconostocRennetLactic acidStarterEnterococcus faeciumBiologyLactobacillusBacteriaFermentationCaseinGeneticsProbiotics and Fermented FoodsFood Safety and HygieneMilk Quality and Mastitis in Dairy Cows