The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter-Reference-Cited by-同舟云学术

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The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter

Published:1995-01 Issue:1 Volume:200 Page:59-63
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Casla Dolores,Fontecha Javier,G�mez Rosario,Pel�ez Carmen

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/BF01192909.pdf

Reference27 articles.

1. Alichanidis E, Polichroniadou N, Tzanetakis N, Vafopoulu A (1981) J Dairy Sci 64: 732?739

2. Toquin A le (1983) Rev ENIL 79: 19?22

3. Peláez C (1983) Doctoral Thesis, Universidad Complutense, Madrid

4. Alonso L, Juárez M, Ramos M, Martín-Alvarez PJ (1987) Int J Food Sci Technol 22: 525?534

5. Martín-Hernández MC, Juárez M, Ramos M, Martín-Alvarez PJ (1990) Z Lebensm Unters Forsch 190: 325?330

Cited by 9 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. Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese;Critical Reviews in Food Science and Nutrition;2020-07-25

2. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk;Journal of Dairy Research;2012-12-20

3. Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd;Food and Bioprocess Technology;2012-08-30

4. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese;Journal of Dairy Science;2012-07

5. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd;Journal of Dairy Science;2011-10

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