Starter culture for making cheese comprising three lactic bacteria cepasde autoctonas the artisan cheese tenerife.

摘要

Starter culture for making cheese comprising three strains of lactic bacteria indigenous artisan cheese Tenerife: Lactococcus lactis ssp.lactis TF 53 (CECT 7513);Lactobacillus plantarum 191 TF (CECT 7514); and Leuconostoc mesenteroides ssp.mesenteroides TF 756 (CECT 7515).; With the addition of these three strains of lactic acid bacteria can be obtained in a standardized cheeses industrialists sanitary guarantees, to be made with pasteurized milk, while maintaining the characteristics of artisan cheeses sensory characteristics, being ripened by lactic acid bacteria Tenerife native cheese. The cheeses thus obtained exhibit artisanal cheeses Tenerife and taste slightly bitter pleasant acid-tasting slightly creamy texture.