Characteristics of lactic acid bacteria from raw milk and white soft cheese
In a study on the diversity of lactic acid bacteria (LAB) in indigenous white soft cheese (locally known as kesong puti), raw carabao's milk and cow's milk, the highest putative LAB counts were found in kesong puti made from unpasteurized carabao's milk. Log putative LAB counts were f...
| Publicado no: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 86, no. 1 (Mar. 2003), 56-64 |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
2003
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