Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP-Reference-Cited by-同舟云学术

Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP

Published:1992-05 Issue:5 Volume:75 Page:1173-1185
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Law J.,Fitzgerald G.F.,Daly C.,Fox P.F.,Farkye N.Y.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Proteinases in bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

2. Official methods of analysis,1984

3. Proteolysis and flavour development in Cheddar cheese;Aston;Aust. J. Dairy Technol.,1983

4. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250;Blakesly;Anal. Biochem.,1977

5. Effect of combining single strain cultures as cheese starters on bitterness in cheese at six months of age;Emmons;J. Dairy Sci.,1962

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