| recovering traditional raw-milk tetilla cheese flavour and sensory attributes by using kocuria varians and yarrowia lipolytica adjunct cultures. | the rationale of the present study was to evaluate the potential of microbial adjunct cultures including kocuria varians and/or yarrowia lipolytica strains in the recovery of the typical sensory profile of traditional (raw-milk) tetilla cheese. four batches of tetilla cheese, a short ripened cows' milk cheese produced in galicia (nw spain), were made in duplicate from pasteurized milk inoculated with different microbial cultures. a control batch was manufactured by adding a mesophilic commercial ... | 2017 | 28384620 |