Enhancing the microbial dynamics, volatile profile, and ripening efficiency of white brined cheese using Lactiplantibacillus plantarum L33 as a probiotic co-culture
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Lactiplantibacillus plantarum L33 was used as a co-culture in the production of white brined cheese. The study compared control samples (without co-culture) and those including the co-culture at 1, 15 and 30 days of ripening, assessing various factors such as ... ...
