Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture

• المؤلفون الرئيسيون: Tologana, Ria Dewiyanti, Wikandari, Rachma, Rahayu, Endang Sutriswati, Suroto, Dian Anggraini, Utami, Tyas
• التنسيق: مقال PeerReviewed
• اللغة: English
• منشور في: Springer 2023
• الموضوعات: Food Processing
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/283097/1/s13197-022-05603-0.pdf; https://repository.ugm.ac.id/283097/

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...