Influencia de las bacterias lácticas mesófilas: Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis y Leuconostoc citrovorum sobre las características del queso tipo Minas. Nitrógeno soluble, nitrógeno no proteico e índice de maduración
The objective of the present work was to compare the influence of some Mesophilic lactic acid bacteria: Streptococcus cremoris, S. lactis, S diacetilactis and Leuconostoc citrovorum, as they affect soluble nitrogen, non proteic nitrogen and ripening degree of Minas cheese. In cheeses prepared with different associations of bacteria species soluble nitrogen, non proteic and ripening degree were determined at 10, 20 and 30 days after elaboration. The data verified that there was no definite relation among the obtained values and the different ratios of the untilized bacteria. However a gradual increase of these values during ripening was verified.
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| Main Authors: | , |
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| Format: | Artículo biblioteca |
| Language: | Portuguese |
| Published: |
Instituto Interamericano de Cooperación para la Agricultura (IICA)
1982-10
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| Subjects: | MICROORGANISMOS MESOFILOS, LACTOCOCCUS LACTIS, FABRICACION DEL QUESO, NITROGENO NO PROTEICO, BRASIL, MESOPHILE MICROORGANISMS, CHEESEMAKING, NONPROTEIN NITROGEN, BRAZIL, Sede Central, |
| Online Access: | https://repositorio.catie.ac.cr/handle/11554/12126 |
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