Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis

Publication date: Available online 11 May 2021Source: Journal of Food EngineeringAuthor(s): Georg Surber, Thomas Spiegel, Bich Phuong Dang, Alan Wolfschoon Pombo, Harald Rohm, Doris Jaros

Source: Journal of Food Engineering - May 12, 2021 Category: Food Science Source Type: research