Search for dissertations about: "Food and drink technology Livsmedelsteknik Adjunct culture NSLAB Non-starter Lactic acid bacteria Cheese ripening Model cheese Lactobacillus paracasei Cheese Microbiology bacteriology virology mycology Mikrobiologi bakteriologi virologi mykologi"

Found 1 swedish dissertation containing the words Food and drink technology Livsmedelsteknik Adjunct culture NSLAB Non-starter Lactic acid bacteria Cheese ripening Model cheese Lactobacillus paracasei Cheese Microbiology bacteriology virology mycology Mikrobiologi bakteriologi virologi mykologi.

  1. 1. Lactobacillus in semi-hard cheese and their use as adjunct cultures

    Author : Martin Antonsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Abstract : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. READ MORE