Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production
CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi
(1. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
CHEN Senyi, LIU Zhenmin, JIAO Jingkai, PANG Jiakun, YU Yi. Comparison of Characteristics of Lactic Acid Bacteria as Starter Cultures for Cheese and Application in Fresh Cheese Production[J]. FOOD SCIENCE, 2020, 41(22): 112-118.