SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of s...

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Bibliographic Details
Main Authors: Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece
Format: Article
Language:English
Published: University of Zagreb 2020-01-01
Series:Food Technology and Biotechnology
Subjects:
traditional cheese
cheese ripening
probiotic bacteria
starter culture
aromatic profiles
Online Access:https://hrcak.srce.hr/file/351838

Internet

https://hrcak.srce.hr/file/351838

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