Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus-Reference-Cited by-同舟云学术

Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus

Published:2017-06 Issue: Volume:69 Page:9-18
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Hickey C.D.,Auty M.A.E.,Wilkinson M.G.,Sheehan J.J.

Funder

Dairy Levy Trust

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference65 articles.

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4. The microbiology of cheese ripening;Beresford,2004

5. A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250;Blakesley;Analytical Biochemistry,1977

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