Making of pasteurized Lfrik (fermented Moroccan camel milk) by selected lactic starters

Making of pasteurized Lfrik (fermented Moroccan camel milk) by selected lactic starters

Traditional Moroccan Lfrik is processed by spontaneous fermentation of whole raw camel milk at ambient temperature. In this study, pasteurized Lfrik was made using pasteurized camel milk inoculated with strains of Lactococcus and Leuconostoc obtained from selected commercial starters (Flora Danica a...

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Bibliographic Details
Main Authors: Maha ALAOUI ISMAILI, Mohamed ZAHAR, Abed HAMAMA, Bouchta SAIDI
Format: Article
Language:English
Published: Institut Agronomique et Vétérinaire Hassan II 2018-09-01
Series:Revue Marocaine des Sciences Agronomiques et Vétérinaires
Subjects:
Lfrik
camel milk
characteristics
controlled fermentation
sensory quality
Online Access:https://www.agrimaroc.org/index.php/Actes_IAVH2/article/view/557

Internet

https://www.agrimaroc.org/index.php/Actes_IAVH2/article/view/557

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