2022
DOI: 10.15193/zntj/2022/132/424
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Wpływ Startowej Kultury Komercyjnej I Środowiskowej Na Jakość Serów Podpuszczkowych Niedojrzewających Wytwarzanych Z Krowiego Niepasteryzowanego Mleka

Abstract: Background. The Polish cheese market is dominated by products made from pasteurized milk with commercial culture comprising microorganisms with genetically confirmed species affiliation. Current nutritional trends are focused on enriching the diet with natural products containing microorganisms characteristic of a given environment. Therefore, there is a need to look for ways to improve the quality of raw milk cheeses, which are characterized by a unique taste and aroma, as well as a large variety of lactic ac… Show more

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