Effects of Mixed Adjunct Culture of Pediococcus acidilactici and Kluyveromyces marxianus on the Quality of Cheddar Cheese
Cheese production with mixed adjunct cultures of two or more microorganisms has gained significant attention due to their advantages over single-strain adjunct cultures. The aim of the current study was to assess the effects of mixed probiotic adjunct cultures on the physicochemical indicators, text...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-013.pdf |
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