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