Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
The present research evaluated the effect of selected <i>Lacticaseibacillus casei</i> strains with anti-<i>Listeria monocytogenes</i> properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, tex...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/231 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|