Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of moroccan goat’s milk cheeses

HIGHLIGHTS

• who: sunil sir from the Facultad Ciencias Ourense, Universidad Vigo, Universitario s/n, Ourense, Spain have published the research work: AUTOCHTHONOUS STARTER EFFECT ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS OF MOROCCAN GOATu2019S MILK CHEESES, in the Journal: (JOURNAL)
• what: The aim of this work was to investigate the effects of adding various different starter cultures, composed of selected LAB strains isolated from Moroccan goat`s cheese from raw milk, on the physico-chemical, microbiological and sensory characteristics of Moroccan goat`s cheese made from pasteurized milk.
• how: The results indicated that the . . .
  

   

  

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