Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese

Agriculture & Biology

• pasteurized milk 95%
• starter cultures 85%
• cheeses 72%
• lactic acid bacteria 72%
• raw milk 33%
• ripening 13%
• cheese milk 10%
• milk 10%
• Leuconostoc 10%
• market share 9%
• pasta 9%
• bricks 9%
• pasteurization 8%
• microbiome 7%
• Lactobacillus 7%
• principal component analysis 6%
• texture 6%
• color 4%
• water 3%
• sampling 2%

Medicine & Life Sciences

• Cheese 100%
• Lactobacillales 98%
• Milk 72%
• Leuconostoc 11%
• Pasteurization 10%
• Lactobacillus 8%
• Principal Component Analysis 7%
• Microbiota 6%
• Color 5%
• Water 4%
• Safety 4%

Chemistry

• Crystalline Texture 37%
• Marker 33%
• Safety 33%
• Sampling 31%
• Time 27%
• Strain 26%
• Mixture 16%