Utilization of freeze-shocked lactobacil
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Aly, M. E.
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Article
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1990
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John Wiley and Sons
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English
⚖ 345 KB
## Abstract Freeze‐shocked cultures of __Lactobacillus helveticus__ or __Lactobacillus casei__ were added at levels of 1% and 2% to Ras cheese milk prior to renneting as an adjunct starter to enhance flavour development of cheese. These additives did not affect the gross chemical composition of the