Exopolysaccharide-producing culture in the manufacture of Prato cheese
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- 作者：Raquel Sant&rsquo ; Ana Coelho Nepomucenoa ; Luiz Carlos Gonç ; alves Costa Juniorb ; Renata Golin Bueno Costab ; renata.costa@epamig.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Prato cheese ; Brazilian cheese ; Capsular exopolysaccharide ; Cheese yield
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：72
- 期：Complete
- 页码：383-389
- 全文大小：852 K
文摘
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The addition of EPS-producing culture increased the cheese yield.
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The use of EPS-producing culture did not affect the sensory acceptance.
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The capsular EPS- producing culture may be used for the production of Prato cheese.