Cheese: Chemistry and Microbiology - Elsevier
Journal Food Chemistry 112, 131–138. Cheese: Chemistry and Microbiology 737. number of aspects of the cheese manufacturing process and ultimately cheese composition and quality. The LAB or non-LAB microflora of cheese may originate from three main sources: strains present in milk, those of the starter ...
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Cheese: Chemistry and Microbiology - Elsevier
scitechconnect.elsevier.comhigh-caloric food also containing high levels of saturated fatty acids (butyric, myristic, palmitic, and stearic acids), which, ... Chemistry and Microbiology. The accumulation of lactic acid leads to the lowering of the ... While in industrial cheeses, bacteria from the starter ...
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