Development of an autochthonous starter culture for spreadable goat cheese

Development of an autochthonous starter culture for spreadable goat cheese

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Abstract The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high...

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Bibliographic Details
Main Authors: Florencia FRAU, Martha NUÑEZ, Luciana GEREZ, Nora PECE, Graciela FONT
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
lactic acid bacteria
autochthonous starter culture
spreadable goat cheese
biochemical activities
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400622&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400622&lng=en&tlng=en

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