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Título
Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
International Journal of Dairy Technology
Cita Bibliográfica
Abarquero, D., Bodelón, R., Manso, C., Rivero, P., Fresno, J. M., & Tornadijo, M. E. (2023). Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese. International Journal of Dairy Technology. https://doi.org/10.1111/1471-0307.13007
Editorial
Wiley-Blackwell
Fecha
2023
ISSN
1364-727X
Resumen
[EN] The effect of different combinations of starter and non-starter lactic acid bacteria on the physicochemical, colour, microbiological and sensory characteristics of Castellano cheese was investigated. Five batches of Castellano cheese were produced from pasteurised sheep's milk. Significant differences in pH, titratable acidity, microbial counts and sensory attributes between the cheese batches made with different starter cultures were found. In conclusion, the incorporation of autochthonous non-starter lactic acid bacteria strains gave cheeses made with pasteurised milk better flavour and aroma characteristics than the batch made only with commercial starter culture
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SI
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