Role of dominant microflora of Picante cheese on proteolysis and lipolysis

Author:

Freitas A.Cristina,Pintado Ana E.,Pintado Manuela E.,Malcata F.Xavier

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference21 articles.

1. Choisy, C., Desmazeaud, M., Gripon, J. C., Lamberet, G., Lenoir, J., & Tourneur, C. (1987). Los fenómenos microbiológicos y enzimáticos y la bioquı́mica del afinado. In André Eck, El queso (pp. 57–91). Barcelona, Spain: Ediciones Omega.

2. Metabolization of lactic acid and acetic acid in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast;Deiana;Le Lait,1984

3. Enzymology of cheese ripening;Fox;Food Biotechnology,1991

4. Influence of milk source and ripening time on free amino acid profile of Picante cheese;Freitas;Food Control,1998

5. Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese;Freitas;Food Chemistry,1997

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