2010•International Journal of Food MicrobiologyOpen access

Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses

Koenraad Van Hoorde, Isabelle Van Leuven, Patrick Dirinck, Marc Heyndrickx, K. Coudijzer, Peter Vandamme, Geert Huys

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Key concepts: Starter, Food science, Lactococcus lactis, Leuconostoc, Pasteurization, Raw milk, Cheese ripening, Lactobacillus paracasei

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Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses — Research Paper | ScholarLens