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A new cheese starter culture
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2023-08-11
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Supplementary Table 2
The content of the aroma components in the cheeses. Data are expressed as the mean ± standard deviation from three replicate analyses (n = 3) of three replicate samples. a-e indicates that there are s
DataCite Commons2021-02-19 更新110
Data_Sheet_1_Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation.docx
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representat
NIAID Data Ecosystem50
Table1.PDF
Kopanisti is a Greek artisan cheese produced from raw milk in the island of Mykonos, Greece. The milk is left to rest for 12–24 h and then the rennet is added. After its formation the curd is left to
NIAID Data Ecosystem30
Supplementary Table 2
The content of the aroma components in the cheeses. Data are expressed as the mean ± standard deviation from three replicate analyses (n = 3) of three replicate samples. a-e indicates that there are s
DataCite Commons2021-02-19 更新70
Microbial diversity study in Raclette du Valais cheeses
Raclette du Valais PDO is a semi-hard, smear-ripened, full fat cheese produced from raw milk and mainly consumed in melted form after a ripening time of at least three months. In this study the bacter
NIAID Data Ecosystem40
