Influencia de las bacterias lácticas mesófilas: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis y Leuconostoc citrovorum sobre las características del queso tipo Minas. Nitrógeno soluble, nitrógeno no proteico e índice de maduración

The objective of the present work was to compare the influence of some Mesophilic lactic acid bacteria: Streptococcus cremoris, S. lactis, S diacetilactis and Leuconostoc citrovorum, as they affect soluble nitrogen, non proteic nitrogen and ripening degree of Minas cheese. In cheeses prepared with...

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Bibliographic Details

Main Authors:	Bonassi, I.A, Goldoni, J.S.
Format:	Artículo
Language:	Portugués
Published:	Instituto Interamericano de Cooperación para la Agricultura (IICA) 2022
Subjects:	MICROORGANISMOS MESOFILOS LACTOCOCCUS LACTIS FABRICACION DEL QUESO NITROGENO NO PROTEICO BRASIL MESOPHILE MICROORGANISMS CHEESEMAKING NONPROTEIN NITROGEN BRAZIL Sede Central
Online Access:	https://repositorio.catie.ac.cr/handle/11554/12126