Optimization of Lactobacillus acidophilus La-5, Feta Cheese Starters and Salt Content in Iranian Ultrafiltered Soft Cheese Formula
Mohammad A. Nezami, Mohammad R. Ehsani, Ali. Mohammadi-Sani & Kianoush Khosravi-Darani · Annual Research & Review in Biology · 2014
Aims: To optimize the process variables including: Lactobacillus acidophilus La-5, total starter (a mixture of mesophilic cheese starters (MCS) and thermophilic yoghurt starters (TYS), mesophilic cheese starter: thermophilic yoghurt starter (MCS:TYS) ratio and salt content in pro...
Open access
Research Article
10.9734/ARRB/2014/11101