Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production

Earth & Environmental Sciences

• ripening 74%
• RNA 30%
• maturation 29%
• evaluation 28%
• electrokinesis 27%
• gas chromatography 27%
• pH-value 26%
• gel 25%
• mass spectrometry 25%
• DNA 24%
• acid 18%
• product 14%
• effect 13%
• rate 9%
• method 6%

Medicine & Life Sciences

• Kefir 100%
• Cheese 77%
• Coculture Techniques 59%
• rennet 32%
• Psychrobacter 15%
• Pseudomonas 9%
• Oxalobacteraceae 8%
• Staphylococcus 8%
• Solid Phase Microextraction 7%
• Lactococcus 6%
• Denaturing Gradient Gel Electrophoresis 5%
• Gas Chromatography-Mass Spectrometry 5%
• Odorants 4%
• Lactic Acid 3%
• RNA 2%
• Technology 2%
• DNA 2%

Agriculture & Biology

• kefir 82%
• coculture 65%
• cheeses 56%
• rennet 21%
• Psychrobacter 13%
• starter cultures 9%
• spoilage 9%
• Staphylococcus 8%
• Pseudomonas 7%
• Oxalobacteraceae 7%
• Janthinobacterium 7%
• ripening 7%
• salting 5%
• Lactococcus 5%
• solid phase microextraction 5%
• denaturing gradient gel electrophoresis 4%
• gas chromatography-mass spectrometry 4%
• lactic acid 3%
• sensory evaluation 3%
• shelf life 3%
• flavor 3%
• odors 3%
• RNA 2%
• methodology 2%
• DNA 2%