Resumo

ACEVEDO, DIOFANOR; GUZMAN, LUIS E  e  RODRIGUEZ, AIDA. STARTER CULTURE FOR PRODUCTION OF SUERO COSTEÑO. Rev.Bio.Agro [online]. 2012, vol.10, n.1, pp.16-20. ISSN 1692-3561.

ABSTRACT The suero costeño 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´s no significantly differences in sensorial analysis using the artisanal whey. The quality, safety and acceptability of traditional suero costeño may be significantly improved through the use of starter cultures.

Palavras-chave : Syneresis; Sensory; Viability; Traditional.

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