Development of an autochthonous starter for PDO "Rocamadour" cheese
Résumé
These resullts are interesting and suggest that indigenious starters could be an alternative to industrial starters. In order to confirm this trend, it's necessary to repeat cheese manufacture. A backslopping on 10 days will be conducted to control starter resistance. Finally, other tests could be realized with new combinaisons of indigenous strains.
❑ It could contribute to the authenticity of raw milk cheese.
Domaines
Sciences du Vivant [q-bio]Origine | Fichiers produits par l'(les) auteur(s) |
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