Effect of Lactobacillus casei 431 and Lactobacillus acidophilus La-5 on the physico-chemical property, sensory quality and volatile compounds in fresh Libyan white cheese

The development of new or improved fermented products is significantly stimulated due to the increasing demand for tasty and healthy foods. Libyan soft white cheese is a very popular traditional dairy product in Libya which is made from fresh or pasteurized milk. There is currently no documented res...

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Détails bibliographiques
Auteur principal:	Dabaj, Fatma Khalifa Hussein
Format:	Thèse
Langue:	anglais
Publié:	2021
Sujets:	Lactobacillus casei Lactobacillus acidophilus Volatile organic compounds
Accès en ligne:	http://psasir.upm.edu.my/id/eprint/104609/1/FSTM%202022%208%20IR.pdf

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