Influence of native lactic acid bacteria on the microbiological, biochemical and sensory profiles of Serra da Estrela cheese

Cheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra...

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Bibliographic Details
Main Author: Macedo, Angela C. (author)
Other Authors: Tavares, Tânia G. (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2011
Subjects:
Ewe’s milk cheese
Starter
Microbiology
Proteolysis
Lipolysis
Online Access:http://hdl.handle.net/10400.14/6716
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6716

Internet

http://hdl.handle.net/10400.14/6716

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