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...
| 第一著者: | |
|---|---|
| その他の著者: | , |
| フォーマット: | 学位論文 |
| 言語: | English |
| 主題: |