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Microbiological quality of Minas fresh cheese produced with Lactobacillus acidophilus and lactic starter.
Microbiological quality of Minas fresh cheese produced with Lactobacillus acidophilus and lactic starter.
2013
Tais Fernanda Borgonovi
M. L. Poiatti
M. M. Squizatti
Daniele Floriano Fachiolli
W. L. de Carvalho
Keywords:
Lactobacillus acidophilus
Cheesemaking
Food microbiology
Coliform bacteria
Food contaminant
Food safety
Microbiology
Biology
Food science
Biotechnology
microbiological quality
Starter
Correction
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