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2019•Shipin anquan zhiliang jiance xuebaoRequires access

Effects of non-starter lactic acid bacteria A-3 and D-3 on the ripening of semi-hard goat cheese.

Meng ZhaoXu, Xin Liang, Yi Huaxi, Jianming Zhang, Kai Biao Lin, Zhang Lan-wei

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Key concepts: Starter, Food science, Ripening, Lactic acid, Cheese ripening, Bacteria, Fermentation starter, Chemistry

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Effects of non-starter lactic acid bacteria A-3 and D-3 on the ripening of semi-hard goat cheese. — Research Paper | ScholarLens