Production of an aged cheese from carabao's milk using a local probiotic starter

Cheesemaking has been used as a milk preservation technique for centuries. With the utilization of a probiotic lactic acid bacteria strain, cheese can not only prolong the shelf life of carabao’s milk but also act as a vehicle for the consumption of these beneficial gut health microorganisms. This s...

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書誌詳細
第一著者: Puentespina, Ingrid P. (著者)
その他の著者: Peralta, Justin Godfred B. (adviser.), Gabriel, Alonzo A. (adviser.)
フォーマット: 学位論文
言語:English
主題: