Acceleration of cheese ripening
Author:
Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-009-1774-3_11.pdf
Reference188 articles.
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2. Abdel Baky AA, El Neshewy AA, Rabia AHM & Farahat SM (1982b) Ripening changes in Cephalotyre ‘Ras’ cheese slurries. J. Dairy Res. 49: 337–341
3. Adda J, Gripon JC & Vassal L (1982) The chemistry of flavour and texture generation in cheese. Food Chem. 9: 115–129
4. Alting AC, Engels WJM, van Schalkwijk S & Exterkate FA (1995) Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese. Appl. Environ. Microbiol. 61: 4037–4042
5. Arbige MV, Freund PR, Silver SC & Zelro JT (1986) Novel lipase for Cheddar cheese flavor development. Food Technol. 40(4): 91–98
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