Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture-Reference-Cited by-同舟云学术

Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture

Published:2016-06 Issue: Volume:69 Page:287-294
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Garbowska Monika,Pluta Antoni,Berthold-Pluta Anna

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Laboratory manual for chemical analysis of cheese. European cooperation in the field of scientific and technical research;Ardö,1999

3. The technology of low-fat cheese manufacture;Banks;International Journal of Dairy Technology,2004

4. Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic Lactobacilli and Streptococci on proteolysis and flavour development;Bartels;Milchwissenschaft,1987

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