Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration

Author:

Torres-Frenzel PabloORCID,DeMarsh Timothy A.ORCID,Alcaine Samuel D.ORCID

Funder

New York State Department of Agriculture and Markets

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

1. Toxicological studies on lactose oxidase from Microdochium nivale expressed in Fusarium venenatum;Ahmad;Regulatory Toxicology and Pharmacology,2004

2. Pseudomonas fluorescens biovar V: Its resolution into distinct component groups and the relationship of these groups to other P. fluorescens biovars, to P. putida, and to psychotrophic pseudomonads associated with food spoilage;Barrett;Journal of General Microbiology,1986

3. Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese;Baruzzi;Food Microbiology,2012

4. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Ben Amira;International Journal of Food Properties,2017

5. Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese;Caldera;Journal of Dairy Science,2015

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