RT info:eu-repo/semantics/article
T1 Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese
A1 Abarquero, Daniel
A1 Bodelón Macías, Raquel
A1 Manso, Catalina
A1 Rivero, Pablo
A1 Fresno Baro, José María
A1 Tornadijo Rodríguez, María Eugenia
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Adjunct culture
K1 Cheese ripening
K1 Chemical composition
K1 Lactic acid bacteria
K1 Lactobacillus
K1 Sensory analysis
AB [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
PB Wiley-Blackwell
SN 1364-727X
LK https://hdl.handle.net/10612/17181
UL https://hdl.handle.net/10612/17181
NO 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
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 18-jun-2024