Technological and protective performance of LAB isolated from Serpa PDO cheese: towards selection and development of an autochthonous starter culture

Serpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbi...

Full description

Bibliographic Details
Main Author: Araújo-Rodrigues, Helena (author)
Other Authors: Santos, Maria Teresa P. G. dos (author), Ruiz-Moyano, Santiago (author), Tavaria, Freni K. (author), Martins, António P. L. (author), Alvarenga, Nuno (author), Pintado, Manuela E. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Serpa PDO cheese
Lactic acid bacteria
Technological attributes
Autochthonous starter culture
Online Access:http://hdl.handle.net/10400.14/36593
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/36593

Internet

http://hdl.handle.net/10400.14/36593

Similar Items