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The importance of the bacterial cultures used in production of cheeses

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dc.contributor.author Golban, Rita
dc.date.accessioned 2021-04-09T05:38:49Z
dc.date.available 2021-04-09T05:38:49Z
dc.date.issued 2019
dc.identifier.citation Golban, Rita, 2019. “The importance of the bacterial cultures used in production of cheeses”. Lucrări Științifice USAMV - Iași Seria Medicină Veterinară 62(1): 67-71. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/681
dc.description.abstract The scientific researches reflected in this study has the purpose to study the microbiological aspects of the importance of bacterial cultures used in the production of the important dairy product-the cheeses. There have been studied some determinations of interactions between lactic acid bacteria, which are highly complex and beneficial for growth promotion activity of fermentation in the cheeses, and the use of selectioned cultures of lactic acid bacteria, which are used in the form of monocultures or mixed cultures with biotechnological suitable properties for the production of quality products in everyday life. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Cheeses en_US
dc.subject Lactic microorganisms en_US
dc.subject Maia en_US
dc.subject Lactose en_US
dc.subject Microbial Enzymes en_US
dc.title The importance of the bacterial cultures used in production of cheeses en_US
dc.type Article en_US
dc.author.affiliation Rita Goldan, The State Agrarian University of Moldova
dc.publicationName Lucrări Științifice USAMV - Iași Seria Medicină Veterinară
dc.volume 62
dc.issue 1
dc.publicationDate 2019
dc.startingPage 67
dc.endingPage 71
dc.identifier.eissn 2393-4603


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)