Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli (original) (raw)

2011

Abstract

Selected Lactobacillus paracasei FC2-5, Lactobacillus casei LC01 and Lactobacillus curvatus 2770 were used for cheese making as adjunct cultures (AC) or attenuated adjunct cultures (AAC). AAC were obtained by sonication treatment. Italian Caciotta-type cheeses were manufactured on an industrial plant scale, including control cheese (CC) without AC, and ripening was lasted 60 days at 10 °C. AAC did not increase the

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