Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese-Reference-Cited by-同舟云学术

Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese

Published:1996-04 Issue:3-4 Volume:29 Page:381-387
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Drake M.A.,Boylston T.D.,Spence K.D.,Swanson B.G.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Flavour-enhancement of low-fat Kashkaval cheese using heat- or freeze-shocked Lactobacillus delbrueckii var. helveticus cultures;Aly;Die Nahrung,1994

2. Proteolysis and flavour development in Cheddar cheeses subjected to accelerated ripening treatments;Aston;Aust. J. Dairy Tech.,1983

3. Accelerated ripening of Gouda cheese. 1. Effect of heat-shocked thermophilic Lactobacilli and Streptococci on proteolysis and flavor development;Bartels;Milch.,1987

4. Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development;Bartels;Milch.,1987

5. Development of a quantitative model for enzyme-catalyzed time-dependent changes in protein composition of Cheddar cheese during storage;Basch;J. Dairy Sci.,1989

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