METHOD FOR PROVIDING A CHEESE BY ADDING A LACTIC ACID BACTERIAL STARTER CULTURE TO THE CHEESE CURD

• 1. 乳酪风味的赋予增强用组合物、乳酪风味的赋予增强用组合物的制备方法、食品的乳酪风味的赋予增强方法及乳酪风味经赋予增强的食品的制造方法 [P] . 中国专利： CN109600984A . 2019-04-09
• 2. 一种发酵乳中干酪乳酪杆菌的快速鉴定检测方法 [P] . 中国专利： CN113564272B . 2022.02.18
• 3. METHOD FOR PROVIDING A CHEESE BY ADDING A LACTIC ACID BACTERIAL STARTER CULTURE TO THE CHEESE CURD [P] . SI1278426T1 . 2006-04-30

  机译： 通过将乳酸菌发酵剂培养物添加到乳酪凝乳中来提供乳酪的方法

• 4. Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd [P] . 美国专利： US7041323B2 . 2006-05-09

  机译： 通过将乳酸菌发酵剂培养物添加到干酪凝乳中来提供干酪的方法

• 5. METHOD FOR PROVIDING A CHEESE BY ADDING A LACTIC ACID BACTERIAL STARTER CULTURE TO THE CHEESE CURD [P] . 欧洲知识产权局专利： EP1278426B1 . 2005-06-22

  机译： 通过将乳酸菌发酵剂培养物添加到乳酪凝乳中来提供乳酪的方法

• 1. Improving Concentration of Healthy Fatty Acids in Milk, Cheese and Yogurt by Adding a Blend of Soybean and Fish Oils to the Ration of Confined Dairy Cows [J] . Gerardo Antonio Gagliostro, Liliana Elisabet Antonacci, Carolina Daiana Pérez, 动物科学期刊（英文） . 2020,第001期
• 2. Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. [J] . Sheehan J J, Fenelon M A, Wilkinson M G, International Dairy Journal . 2007,第6期
• 3. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese [J] . Carafa Ilaria, Stocco Giorgia, Franceschi Piero, Food research international . 2019,第JANa期
• 4. Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese. [J] . Hou Jia, Hannon J. A, McSweeney P. L. H, International Dairy Journal . 2012,第1期
• 5. EFFECT OF THE TYPE OF STARTER CULTURE ADDED TO THE MILK POST-THERMIZATION ON THE COMPOSITION OF THE LACTIC ACID BACTERIA FLORA DOMINATING IN TRADITIONAL FULLY RIPENED GRAVIERA CHEESE [C] . J. Samelis, A. Kakouri Πανελληνιο Συνεδριο ΤροΦιμων . 2012
• 6. Occurrence and Characterization of Non-starter Lactic Acid Bacteria Producing Pediocin PA-1/AcH-like Bacteriocin in Retail Cheddar Cheese. [D] . Mlalazi-Oyinloye, Mothomang. 2012
• 7. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese [O] . Raimondo Gaglio, Massimo Todaro, Luca Settanni 2021
• 8. The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog) [O] . Jolanta Król, Agnieszka Wawryniuk, Aneta Brodziak 2021

• 1. Selection of Lactic Acid Bacteria Isolated from San Sim#243;n da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture [J] . Leticia González ,Araceli Fernández Cuadrillero ,José María Castro . 微生物学（英文） . 2015,第11期
• 2. Autolytic and Proteolytic Properties of Strains ofiLactococcus lactis/iIsolated from Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures [J] . Carolina Nájera-Domínguez ,Nestor Gutiérrez-Méndez . 食品与营养科学（英文） . 2013,第11期
• 3. Effect of Adjunct Culture iLactobacillus helveticus/i(B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese [J] . Natália Chinellato de Azambuja ,Izildinha Moreno ,Darlila Aparecida Gallina . 食品与营养科学（英文） . 2017,第5期
• 4. Esterase Activities and Biochemical Properties of Lactic Acid Bacteria Isolated from Goat＇s Milk Cheese in Argentina [J] . Natalia Veronica Taboada ,Maria Soledad Lopez Alzogaray ,Maria Claudia Abeijon Mukdsi . 农业科学与技术：B . 2014,第009期
• 5. 南方水牛乳酪蛋白组分的RP-HPLC快速检测方法建立 [C] . 王丽娜 ,徐明芳 ,李昀锴 . 第四届中国北京国际食品安全高峰论坛 . 2011
• 6. 乳酸菌混合发酵制备功能性双蛋白酸乳酪的研究 [A] . 邢广良 . 2015