Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i>

Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of <i>Kluyveromyces lactis</i> and <i>Torulaspora delbrueckii</i>

Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great cultural importance. Furthermore, this cheese has nutritional and sensory attributes that make it of great economic importance. Its microbiota is composed of different bacteria and yeasts. Some yeasts already isolat...

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Bibliographic Details
Main Authors: Adriele do Amor Divino Silva, Dérica Gonçalves Tavares, Rafaela Pereira Andrade, Tamara Leite dos Santos, Whasley Ferreira Duarte
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
probiotic yeasts
functional foods
artisanal cheese
Online Access:https://www.mdpi.com/2304-8158/14/1/121
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