Functional Burrata cheese enriched with Lacticaseibacillus casei ATCC 393: Insights into production, unique characteristics, and aromatic profile
The aim of this study was to improve the aromatic profile, functional attributes and extend shelf life by incorporating Lacticaseibacillus casei subsp. casei ATCC393 into Burrata cheese. Two-batches of cheese were produced; the probiotic-group (LC-BC), and the control-group (C-BC). The results revea...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2025-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/480165 |
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