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Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Centeno, J A; Garabal, J I; Docampo, F; Lorenzo, J M; Carballo, J.
Affiliation
  • Centeno JA; Food Technology Area, Faculty of Science, University of Vigo, Ourense, Spain. Electronic address: jcenteno@uvigo.es.
  • Garabal JI; Dairy Science and Technology Laboratory, Mabegondo Agricultural Research Center (CIAM), Xunta de Galicia, Abegondo, A Coruña, Spain.
  • Docampo F; Alimentos Ruta Xacobea, S. L. San Miguel de Cerceda, O Pino, A Coruña, Spain.
  • Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
  • Carballo J; Food Technology Area, Faculty of Science, University of Vigo, Ourense, Spain.
Int J Food Microbiol ; 251: 33-40, 2017 Jun 19.
Article in En | MEDLINE | ID: mdl-28384620
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Yarrowia / Milk / Flavoring Agents / Micrococcaceae Limits: Animals Country/Region as subject: Europa Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2017 Document type: Article Country of publication: Netherlands
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese / Yarrowia / Milk / Flavoring Agents / Micrococcaceae Limits: Animals Country/Region as subject: Europa Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2017 Document type: Article Country of publication: Netherlands