Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis

Author:

Ortakci Fatih,Broadbent Jeffery R.,Oberg Craig J.,McMahon Donald J.

Funder

National Dairy Council

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference51 articles.

1. Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States;Agarwal;J. Dairy Sci.,2011

2. Anonymous. 2015. Lactobacilli MRS agar, Lactobacilli MRS broth. Accessed Feb. 12, 2015. https://www.bd.com/europe/regulatory/Assets/IFU/Difco_BBL/288110.pdf

3. Lactic acid bacteria: Classification and physiology;Axelsson,2004

4. The microbiology of traditional hard and semihard cooked mountain cheeses;Beuvier,2014

5. Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese;Bouzas;J. Food Sci.,1993

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