HIGHLIGHTS
- who: Fabrizio Domenico Nicosia et al. from the Department of Agriculture, Food and Environment, University of Catania, Catania, Italy have published the Article: Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture, in the Journal: Foods 2023, 12, 1154. of /2023/
- what: The aim of this work was to characterize the technological features of LAB strains, isolated from different traditional cheeses, to set up an adjunct culture for cheesemaking. As reported in Figure 1, the strains tested in this study showed a u2206pH within 6 h ranging from 0.16 to . . .
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