Abstract
It has been found that in conjoint cultures S. lactis AK-60 and Micrococcus M-104 grow normaly with mutualistic stimulative action. As a starter cultures in mixed populations, these strains contribute towards normal curdling process, and formation of the curd. This starter could significantly enhance the taste and aroma of the cheese (trapist, white cheese) as well as reduce the ripening time.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Obradović, D. (1986). Contributin of S. Lactis Strains and Strain Micrococcus M-104 on Casein Degradation. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_80
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DOI: https://doi.org/10.1007/978-94-009-3733-8_80
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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