Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese.

Makki, Ghadeer M; Kozak, Sarah M; Jencarelli, Katharine G; Alcaine, Samuel D

Makki, Ghadeer M; Kozak, Sarah M; Jencarelli, Katharine G; Alcaine, Samuel D.

Afiliação

Makki GM; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850.
Kozak SM; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850.
Jencarelli KG; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850.
Alcaine SD; Department of Food Science and Technology, Cornell University, Ithaca, NY 14850. Electronic address: alcaine@cornell.edu.

J Dairy Sci ; 104(3): 2709-2718, 2021 Mar.

Article em En | MEDLINE | ID: mdl-33455745

Assuntos

Queijo; Animais; Aspergillus; Microbiologia de Alimentos; Fungos; Hypocreales; Kluyveromyces; Mucor; New York; Penicillium; Pichia; Rhodotorula; Saccharomycetales

Palavras-chave

bioprotection; cottage cheese; spoilage

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo Limite: Animals País/Região como assunto: America do norte Idioma: En Revista: J Dairy Sci Ano de publicação: 2021 Tipo de documento: Article

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