Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents...

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Bibliographic Details
Main Author:	Kirmaci H. Avni
Format:	Article
Language:	English
Published:	Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-12-01
Series:	Polish Journal of Food and Nutrition Sciences
Subjects:	Urfa cheese wild type strains free fatty acids lipolysis sensory analysis
Online Access:	http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0034/pjfns-2015-0034.xml?format=INT
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