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dc.creatorVukašinović-Sekulić, Maja
dc.creatorFira, Đorđe
dc.creatorTopisirović, Ljubiša
dc.date.accessioned2021-03-10T09:56:56Z
dc.date.available2021-03-10T09:56:56Z
dc.date.issued2001
dc.identifier.issn0567-8315
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/377
dc.description.abstractStarter cultures (S12, S19 and S21) for semi-hard cheese of the Trapist type were constructed by using natural isolates of lactic acid bacteria (LAB) that were mostly isolated from home-made cheese. These starter cultures caused rapid acidification under technological conditions of cheese manufacture and greatly contributed to the ripening of the products. Incubation of these starter cultures under a temperature gradient showed that the treatment stimulated the curd cooking phase. The reduced cell viability was probably due to heat stress during the heat treatment of curd during the temperature gradient. All semi-hard cheeses produced using these starters had good flavor and a few small eyes.en
dc.publisherUniverzitet u Beogradu - Fakultet veterinarske medicine, Beograd
dc.rightsrestrictedAccess
dc.sourceActa Veterinaria, Beograd
dc.subjectlactic acid bacteriaen
dc.subjectsemi-hard cheeseen
dc.subjectstarter cultureen
dc.subjectTrapisten
dc.titleCharacteristics of natural isolates of lactic acid bacteria selected for construction of starter cultures for semi-hard cheese of the Trapist typeen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage65
dc.citation.issue1
dc.citation.other51(1): 53-65
dc.citation.rankM23
dc.citation.spage53
dc.citation.volume51
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_technorep_377
dc.identifier.wos000168103200007
dc.type.versionpublishedVersion


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