Production of Soft Bloomy Rind Cheese with Lactic Acid Bacteria Isolated from Cameroon’s Cow Milk
R. Tchikoua, R. A. Nago Djoufack, R. B. Okamba Elouti & J. J. Essia Ngang · Biotechnology Journal International · 2023
The changing of the diversity of lactic acid bacteria (LAB) from one locality and another is one of the main reasons of the organoleptic and physicochemical differences encountered in the same class of cheese. The objective of this work was to evaluate the influence of LAB isolat...
Open access
Research Article
10.9734/bji/2023/v27i3682