Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.

Renes, E

Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening. [electronic resource] - Food microbiology Dec 2014 - 271-7 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

1095-9998

10.1016/j.fm.2014.06.001 doi


Animals
Biogenic Amines--analysis
Cheese--analysis
Enterococcus--metabolism
Lactobacillus plantarum--metabolism
Lactococcus lactis--metabolism
Milk--chemistry
Sheep