Microbes from raw milk for fermented dairy products

Author:

Wouters Jan T.M,Ayad Eman H.E,Hugenholtz Jeroen,Smit Gerrit

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference182 articles.

1. Characterisation of the dominant microbiota of Sudanese fermented milk Rob;Abdelgadir;International Dairy Journal,2001

2. Purification and characterization of cystathionine ß-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese;Alting;Applied and Environmental Microbiology,1995

3. Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses;Andrighetto;International Dairy Journal,2002

4. Phenotypic and genetic diversity of enterococci isolated from Italian cheeses;Andrighetto;Journal of Dairy Research,2001

5. Ayad, E. H. E., Verheul, A., Bruinenberg, P., Wouters, J. T. M., & Smit, G. (2001a). Improvement of a starter culture for tailoring flavour of Proosdy-type cheese. International Dairy Journal, submitted for publication.

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