Starter culture development for improving safety and quality of Domiati cheese.

@article{Ayad2009StarterCD,
  title={Starter culture development for improving safety and quality of Domiati cheese.},
  author={Eman H E Ayad},
  journal={Food microbiology},
  year={2009},
  volume={26 5},
  pages={533-41}
}
Eleven lactococci strains (sp. lactis and cremoris) were collected according to specific or selected characteristics for development of defined strain starter (DSS) to improve safety and nutritional quality of traditional and low salt Domiati cheese. Thirteen DSS; nisin-producing system or/and folate-producing strains were prepared. The behaviour of the strains in DSS was studied in milk and in two series of Domiati cheese; the first one made with 5% NaCl and salt tolerant strains, the second… CONTINUE READING

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