Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening

Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening

This study aimed to verify, under real operating conditions, the effectiveness of protective lactic acid bacteria (LAB) culture in counteracting the development of late blowing defects in Valtellina Casera PDO cheese and its impact on product sensory characteristics. Thirty-four LAB isolated from Bi...

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Bibliographic Details
Main Authors: Francesca Bonazza, Stefano Morandi, Tiziana Silvetti, Alberto Tamburini, Ivano De Noni, Fabio Masotti, Milena Brasca
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
spoilage
bio-protection
clostridia
antimicrobial
cheese
Online Access:https://www.mdpi.com/2304-8158/14/14/2433
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