Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture-Reference-Cited by-同舟云学术

Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

Published:2001-01 Issue:8 Volume:11 Page:587-597
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Hynes Erica,Ogier Jean-Claude,Delacroix-Buchet Agnès

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

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3. Accelerated ripening of Pecorino Umbro cheese;Corsetti;Journal of Dairy Research,1998

4. The role of autolysis of lactic acid bacteria in the ripening of cheese;Crow;International Dairy Journal,1995

5. The influence of the moisture content on the consistency and protein breakdown of cheese;de Jong;Netherlands Milk and Dairy Journal,1978

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