Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria
In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001068782 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 69 (2019), 4 ; str. 251-263 |
| Glavni autori: | Taboada, Natalia (Author), Van Nieuwenhove, Carina, Medina, Roxana, López Alzogaray, Soledad |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2019.0405 Hrčak |
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https://doi.org/10.15567/mljekarstvo.2019.0405Hrčak