Konu "Ultrafiltrated white cheese, adjunct culture, bitterness, proteolysis, lipolysis, organic acid, volatile flavour compounds" için listeleme
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Utilization of Commercial Adjunct Culture in The Manufacture of Ultrafiltrated White Cheese and its Effects on The Cheese Properties
(Fen Bilimleri Enstitüsü, 2017)In this study, the effect of the commercial adjunct culture of CR-319 containing Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris on the microbiological, chemical, biochemical, textural and sensorial ...