Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

• 1 May 1999
• journal article
• Published by Elsevier in International Journal of Food Microbiology
• Vol. 48  (2) , 97-111
• https://doi.org/10.1016/s0168-1605(99)00030-6

Abstract

Keywords

• CEBREIRO CHEESE
• ENTEROCOCCUS FAECALIS
• LIPOLYSIS
• PROTEOLYSIS
• ORGANOLEPTIC CHARACTERISTICS