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Acceleration of cheese ripening

Published:1996-10 Issue:2-4 Volume:70 Page:271-297
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

Fox P. F.,Wallace J. M.,Morgan S.,Lynch C. M.,Niland E. J.,Tobin J.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF00395937.pdf

Reference188 articles.

1. Abdel Baky AA, El Fak AM, Rabia AM & El Neshewy AA (1982a) Cheese slurry in the acceleration of Cephalotyre ?Ras? cheese ripening. J. Food Prot. 45: 894?897

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 ?-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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