The importance of the bacterial cultures used in production of cheeses

GOLBAN, Rita

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dc.contributor.author	GOLBAN, Rita
dc.date.accessioned	2025-05-22T06:57:10Z
dc.date.available	2025-05-22T06:57:10Z
dc.date.issued	2019
dc.identifier.citation	GOLBAN, Rita. The importance of the bacterial cultures used in production of cheeses. In: Lucrări Ştiinţifice, USAMV Iaşi. Seria Medicină Veterinară. 2019, vol. 62(1), pp. 67-71. ISSN 1454-7406.	en_US
dc.identifier.issn	1454-7406
dc.identifier.uri	https://repository.utm.md/handle/5014/31648
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.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	lactic acid bacteria	en_US
dc.subject	lactose	en_US
dc.subject	enzymes	en_US
dc.subject	cheese	en_US
dc.subject	bacterii acidolactice	en_US
dc.subject	lactoză	en_US
dc.subject	enzime	en_US
dc.subject	brânză	en_US
dc.title	The importance of the bacterial cultures used in production of cheeses	en_US
dc.type	Article	en_US