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The aroma profile of butter produceusing different starter cultures
(Hrvatska Mljekarska Udruga, 2024)
Reaxys Chemistry database information
SciVal Topics
Abstract
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. ...
Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus
(Elsevier Ltd, June 2024)
In this study, four types of Kaşar cheese were produced using raw milk (C), starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) (S), starter culture + probiotic Lactobacillus acidophilus ...