Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria

The present research evaluated the effect of selected <i>Lacticaseibacillus casei</i> strains with anti-<i>Listeria monocytogenes</i> properties on the characteristics of traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, tex...

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Bibliographic Details
Main Authors:	José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Foods
Subjects:	<i>Lacticaseibacillus casei</i> artisanal cheeses volatile compounds sensorial analysis
Online Access:	https://www.mdpi.com/2304-8158/14/2/231
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