Accelerated maturation of cheese

Author:

El Soda Morsi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference55 articles.

1. Domiati cheese made with ultrafiltered reconstituted milk and lipolysed recombined cream;Abd El Salam;J. Dairy Res.,1983

2. Characterization and overexpression of the Lactococcus lactis Pep N. gene and localization of its products, aminopeptidase N;Alen-Boerrigter;Appl. Environ. Microbiol.,1991

3. Heat treated lactobacilli develop desirable aroma in low-fat cheese;Ardö;Scandinavian Dairy Info.,1990

4. Studies on peptidolysis during early maturation and its influence on low-fat cheese quality;Ardö;Milchwissenschaft,1989

5. Improving the quality of Domiati cheese made from recombined milk;Ashour;Food Chem.,1986

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