Isolation of Bitter and Astringent Fractions from Cheddar Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Studies on protein hydrolysis. IV. Further observations on the taste of enzymic protein hydrolysates;Carr;J. Sci. Food Agr.,1956
2. Effect of strain of starter culture and of manufacturing procedure on bitterness and protein breakdown in Cheddar cheese;Emmons;J. Dairy Sci.,1962
3. Effect of combining single strain cultures as cheese starters on bitterness in cheese at six months of age;Emmons;J. Dairy Sci.,1962
4. Bitterness in milk cultures of Streptococcus cremoris;Gordon;J. Dairy Sci.,1965
5. Bitter peptide isolated from milk cultures of Streptococcus cremoris;Gordon;Applied Microbiol.,1965
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