Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage-Reference-Cited by-同舟云学术

Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage

Published:2017-02 Issue: Volume:65 Page:44-55
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Hou Jia^ORCID,Hannon John A.,McSweeney Paul L.H.,Beresford Thomas P.,Guinee Timothy P.

Funder

Department of Agriculture, Fisheries and Food

National Development Plan and Food Institutional Research Measure

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

1. Factors affecting nonenzymatic browning of process cheese;Bley;Journal of Dairy Science,1985

2. Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of cheddar cheese during ripening;Chevanan;Journal of Texture Studies,2006

3. Invited review: Advances in starter cultures and cultured foods;Cogan;Journal of Dairy Science,2007

4. Presence of galactose and glucose promotes browning of sweet whey powder;Dattatreya;Journal of Dairy Science,2010

5. Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profiles;De Vin;Applied and Environmental Microbiology,2005

Cited by 12 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. Unveiling the Genetic Basis and Metabolic Rewiring Behind the Galactose-Positive Phenotype in a Streptococcus thermophilus Mutant;Microbiological Research;2024-09

2. Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications;Critical Reviews in Food Science and Nutrition;2023-07-05

3. Encapsulation of probiotics;Probiotics;2022

4. Characterization and pre-industrial validation of Streptococcus thermophilus strains to be used as starter cultures for Crescenza, an Italian soft cheese;Food Microbiology;2020-12

5. Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk;Frontiers in Microbiology;2020-02-28