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Effect of Lactobacillus plantarum as adjunct starter on the flavour and texture of a semi-hard cheese made from pasteurised cows' milk
L'influence de Lactobacillus plantarum comme levain additionnel sur la saveur et la texture d'un fromage à pâte pressée fabriqué à partir de lait pasteurisé de vache

M.J. Gomez, P. Gaya, M. Nunez and M. Medina

Lait, 76 5 (1996) 461-472

Accepted: 29 April 1996

DOI: https://doi.org/10.1051/lait:1996535

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