Cell Mass and Acid Production of Proteinase-Positive and Proteinase-Negative Lactic Cultures in Buffered Nonfat Milk

Author:

Winkel S.A.,Richardson G.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Spectrophotometric assay using O-phtaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;J. Dairy Sci.,1983

2. Comparison of slow and fast acid-producing Streptococcus lactis;Citti;J. Dairy Sci.,1965

3. The proteolytic system of a slow lactic-acid-producing variant of Streptococcus cremoris HP;Exterkate;Neth. Milk Dairy J.,1976

4. Some observations on slow and fast acid-producing variants of strains of Streptococcus cremoris and S. lactis used as cheese starters;Garvie;J. Dairy Res.,1959

5. Use of streptococcus lactis lac.-mutants for accelerating cheese ripening. 2. Their effect on the rate of proteolysis and flavour development;Grieve;J. Dairy Technol.,1983

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