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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 ...201728384620
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