Autochthonous Starter Effect on Microbiological, Physicochemical Characteristics, and Fatty Acids Content of Moroccan Goat’s Milk Cheese During Ripening
The present study investigates the influence of different lactic strains on physicochemical and microbiological composition of goat cheese as well as on the fatty acid content. Four types of cheese were made from pasteurized goat's milk (batch A: control cheese prepared without the addition of...
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Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
National Institute of Agronomic Research "INRA" Morocco
2024-09-01
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Series: | African and Mediterranean Agricultural Journal - Al Awamia |
Online Access: | https://revues.imist.ma/index.php/Afrimed/article/view/47268 |
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