%0 Journal Article
%T CULTIVO INICIADOR PARA LA PRODUCCI¨®N DEL SUERO COSTE£¿O
%A ACEVEDO
%A DIOFANOR
%A GUZMAN
%A LUIS E
%A RODRIGUEZ
%A AIDA
%J Biotecnolog¨ªa en el Sector Agropecuario y Agroindustrial
%D 2012
%I Universidad del Cauca
%X abstract the suero coste£¿o made of ratio combinations 30:70 and 40:60 with lactobacillus paracasei: lactococcus lactis could be used as starter culture because the syneresis is low, and viability is improve and there¡äs no significantly differences in sensorial analysis using the artisanal whey. the quality, safety and acceptability of traditional suero coste£¿o may be significantly improved through the use of starter cultures.
%K syneresis
%K sensory
%K viability
%K traditional.
%U http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S1692-35612012000100003&lng=en&nrm=iso&tlng=en