Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses
type: Dataset
description: International audience
issued: 2026-05-08T13:58:39.798677
language: en
modified: 2026-05-08T13:58:39.798682
contact point: Organization
  fn: CCSD
keyword: cheesebr---brculture-secondaire-de-lactobacilles
keyword: fromage-type-pate-pressee
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: lactobacilli-adjunct-culture
keyword: levain
keyword: proteolyse
keyword: proteolysis
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: starter
landing page: Le Lait

Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses
type: Distribution
format: HTML
issued: 2026-05-08T13:58:39.801406
modified: 2026-05-08T13:58:39.786398
access URL: https://hal.science/hal-00895351

test_moissonnage_selune
type: Agent