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Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli

Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Calasso M; Fox PF; Gobbetti M (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 ...