The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters

S Buchin (1) , Florence Bérodier (1) , Gabriel Duboz (1) , Francis Faurie (1) , Romain Palme (1) , Marie-Hélène Duployer (1) , Valérie Gagnaire (2)

1 URTAL - Unité de recherches en Technologie et Analyses Laitières
2 STLO - Science et Technologie du Lait et de l'Oeuf

The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters. 4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France

Mots clés: THERMOPHILIC STARTERS; LACTIBACILLUS HELVETICUS; LACTIBACILLUS DELBRUECKII; SENSORY CHARACTERISTICS

Mots clés: lactobacillus

Domaines: Sciences du Vivant [q-bio]

S Buchin, Florence Bérodier, Gabriel Duboz, Francis Faurie, Romain Palme, et al.. The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters. 4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France. ⟨hal-01454038⟩