Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese-Reference-Cited by-同舟云学术

Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

Published:1997-11 Issue:12 Volume:7 Page:751-761
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Grappin Rémy,Beuvier Eric

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference86 articles.

1. Effect of psychrotrophic bacteria from raw milk on milk proteins and stability of milk protein to ultra high temperature;Adams;Journal of Dairy Science,1976

2. A study of the heat stabilities of a number of indigenous milk enzymes;Andrews;Journal of Dairy Research,1987

3. Proteolysis and flavour development in Cheddar cheese;Aston;Australian Journal of Dairy Technology,1983

4. Serological identification of propionibacteria in milk and cheese samples;Baer;International Dairy Journal,1992

5. Influence de la thermisation et de la pasteurisation sur l’activité de la plasmine en cours de stockage du lait;Baer;Schweizerische Milchwirt schaftliche Forschung,1990

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