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Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian Caciotta cheese
(2010)Non-starter adventitious lactobacilli grow in cheese, reaching elevated numbers during late ripening. The interest may concern the use of non-starter lactobacilli as an adjunct in the form of fresh or attenuated cells. The ... -
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli
(2011)Selected Lactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuated adjunct cultures (AAC). AAC were obtained by sonication ...