Effects of variousMicrococcus strains on the ripening and organoleptic characteristics of Arz�a cow's-milk cheese-Reference-Cited by-同舟云学术

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Effects of variousMicrococcus strains on the ripening and organoleptic characteristics of Arz�a cow's-milk cheese

Published:1996-11 Issue:6 Volume:203 Page:546-552
ISSN:1431-4630
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Centeno J. A.,Varela J. A.,Almena M.,Rodr�guez-Otero J. L.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01193161.pdf

Reference56 articles.

1. Gehringer G (1981) Kiel Milchwirtsch Forschungsber 33: 317?323

2. Bautista L, Bermejo MP, Núñez M (1986) J Dairy Res 53: 1?5

3. Alford JA, Frazier WC (1950) J Dairy Sci 33: 115?120

4. Perry KD, Sharpe ME (1961) J Dairy Res 27: 267?275

5. Ordóñez JA, Burgos J (1977) Lait 57: 150?163

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures;International Journal of Food Microbiology;2017-06

2. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu;Journal of Applied Microbiology;2016-02-23

3. Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures;Food Microbiology;2004-02

4. Raw Milk Cheeses;Cheese: Chemistry, Physics and Microbiology;2004

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