Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct-Reference-Cited by-同舟云学术

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Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

Published:1997-01 Issue:1 Volume:30 Page:35-40
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

Reference21 articles.

1. State of the Industry, Cheese production and sales lumber along nicely;Dairy Field,1995

2. Studies of peptidolysis during early maturation and its influence on low fat cheese quality;Ardo;Milch.,1989

3. Sensory evaluation of cheese;Bodyfelt,1988

4. Reduced and low fat cheese technology;Drake;Trends Food Sci Technol.,1995

5. Sensory evaluation of reduced fat cheeses;Drake;J. Food Sci.,1995

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improving the chemical and sensory properties of Cheddar cheese using adjunct cultures;Current Nutrition & Food Science;2022-12-27

2. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment;Trends in Food Science & Technology;2019-06

3. Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality;International Dairy Journal;2017-12

4. Amplicon Sequencing of the slpH Locus Permits Culture-Independent Strain Typing of Lactobacillus helveticus in Dairy Products;Frontiers in Microbiology;2017-07-20

5. Sensory Character of Cheese and Its Evaluation;Cheese;2017

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