This work was done to use some mixtures of lactic acid bacterial strains to enhance the flavour development and accelerate Ras cheese ripening. Streptococcus thermophiles, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus helveticus and Lactobacillus paracasei wereadded in different mixtures to the cheese milk during production. Data showed that the mixture of the 6 strains gave the best sensory evaluation and very good ripening indices. Therefore, the third treatment showed the highest organoleptic properties scores after two months.
(2013). USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING. Zagazig Journal of Agricultural Research, 40(4), 747-754. doi: 10.21608/zjar.2013.78035
MLA
. "USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING", Zagazig Journal of Agricultural Research, 40, 4, 2013, 747-754. doi: 10.21608/zjar.2013.78035
HARVARD
(2013). 'USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING', Zagazig Journal of Agricultural Research, 40(4), pp. 747-754. doi: 10.21608/zjar.2013.78035
VANCOUVER
USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING. Zagazig Journal of Agricultural Research, 2013; 40(4): 747-754. doi: 10.21608/zjar.2013.78035
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