Work

Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making

Year: 1995

Type: article

Abstract: We have studied the growth and acidification activities of strains of the most important species present in natural whey starters for Grana cheese under a temperature gradient that was similar to that used in the first 24 h of cheese making.Results showed that strains can be classified according to their ability to adapt to cheese-making conditions.Some strains that had good acidification activity at optimal temperature were not able to decrease pH under technological conditions of cheese manufacture.

Source: Journal of Dairy Science

DOI: 10.3168/jds.s0022-0302(95)76744-3

Authors: Erasmo Neviani, Rosella Divizia, Emanuela Abbiati, Monica Gatti

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

OpenAlex ID: W2103679952

FWCI: 0.641

Cites: 7

Cited by: 19

Related to: 10