Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review

Author:

Kamaly Kamal M.,Marth Elmer H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference181 articles.

1. Proteolytic activities of Lac+ and Lac− streptococci in rennet-treated skim milk at pH 5.0 to 5.2;Abu-Tarboush;J. Dairy Sci.,1988

2. Immunochemical differences between low- and ordinary-temperature-active proteinases from Streptococcus lactis;Akuzawa;Agric. Biol. Chem.,1985

3. The nutritional requirements of lactic streptococci isolated from starter cultures. I. Growth in synthetic media;Anderson;J. Dairy Sci.,1953

4. Growth and activity of lactic-acid bacteria in soymilk. III. Lipolytic activity;Angeles;J. Milk Food Technol.,1971

5. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme;Ardo;J. Dairy Res.,1988

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