Flow of non-starter lactic acid bacteria : from to silage to raw milk to cheese
Modern cheese manufacturing uses a known starter culture of lactic acid bacteria (SLAB) for the fermentation of lactose to lactic acid. There is, however, often a second fermentation in cheese manufacturing by non-starter lactic acid bacteria (NSLAB). These LAB are not added in the manufacturing, an...
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| Format: | M2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Department of Molecular Sciences
2022
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