The importance of the bacterial cultures used in production of cheeses

Golban, Rita

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.iuls.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