Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture
The use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single culture may be preferable. This study aimed to investigate the correlation between chemical and microbiological properties and sensory characteristics. In...
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| Main Authors: | , , , , |
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| 格式: | Article PeerReviewed |
| 語言: | English |
| 出版: |
Springer
2023
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/283097/1/s13197-022-05603-0.pdf https://repository.ugm.ac.id/283097/ |
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| 機構: | Universitas Gadjah Mada |
| 語言: | English |