Caseinolytic Activity of Micrococci Isolated from Cheddar Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference23 articles.
1. Effect of micrococci on the development of flavor when added to Cheddar cheese made from pasteurized milk;Alford;J. Dairy Sci.,1950
2. Occurrence of micrococci in Cheddar cheese made from raw and pasteurized milk;Alford;J. Dairy Sci.,1950
3. Preparation of β-casein by a modified urea fractionation method;Aschaffenburg;J. Dairy Res.,1963
4. The intracellular proteinases of certain organisms from cheese and their relation to proteinase in cheese;Baribo;J. Dairy Sci.,1952
5. Bacteria concerned in the production of the characteristic flavour in cheese of the Cheddar type;Evans, Alice;J. Agr. Res.,1914
Cited by 21 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. Biochemistry of Cheese Ripening: Proteolysis;Cheese;2017
2. Proteolysis in Cheese during Ripening;Cheese: Chemistry, Physics and Microbiology;2004
3. Modeling the Influence of pH, Temperature and Culture Medium Composition on the Kinetics of Growth and Cysteine Proteinase Production by Micrococcus sp. INIA 528 in Batch Culture;Food Science and Technology International;2001-02
4. Bacterial Surface-Ripened Cheeses;Cheese: Chemistry, Physics and Microbiology;1999
5. The Effect of the Cysteine Proteinase from Micrococcus sp. INIA 528 on the Ripening Process of Manchego Cheese;Enzyme and Microbial Technology;1998-04
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3