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...

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Detalhes bibliográficos
Autor principal: Araújo-Rodrigues, Helena (author)
Outros Autores: 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)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Serpa PDO cheese
Lactic acid bacteria
Technological attributes
Autochthonous starter culture
Texto completo:http://hdl.handle.net/10400.14/36593
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/36593

Texto Completo

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

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