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Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese
Grana cheese thermophilic lactobacilli natural starter temperature gradient
2008/3/28
This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making. The early stages of cheese making were studied, and both the...
Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making
thermophilic lactobacilli acidifying activity Grana cheese temperature gradient
2008/3/23
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...
Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics
aminopeptidase activity bitterness thermophilic lactobacilli
2008/3/19
Cheeses were made with Lactobacillus helveticus strain L1, which has high aminopeptidase activity, and two clones (L2, L3), selected for their lack of aminopeptidase activity. Strains L2 and L3 were o...