Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides
The aim of this study was to compare the rheology of spreadable cheeses elaborated with autochthonous lactic starter cultures without the addition of exopolysaccharide-producing strain in the same starter with exopolysaccharide-producing strain. From a rheological standpoint, both samples were chara...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013-06-01
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| Series: | Food Science and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200003&lng=en&tlng=en |