Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese-Reference-Cited by-同舟云学术

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Published:2010-08 Issue:8 Volume:93 Page:3469-3486
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Costa N.E.,Hannon J.A.,Guinee T.P.,Auty M.A.E.,McSweeney P.L.H.,Beresford T.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference76 articles.

1. Ultrafiltered milk reduces bitterness in reduced fat Cheddar cheese made with an exopolysaccharide-producing culture;Agrawal;J. Dairy Sci.,2007

2. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture;Agrawal;J. Dairy Res.,2008

3. Cheddar cheese flavor;Aston;Aust. J. Dairy Technol.,1982

4. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Composition and proteolysis;Awad;J. Dairy Sci.,2005

5. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties;Awad;J. Dairy Sci.,2005

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