Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli

Author:

Di Cagno Raffaella,De Pasquale Ilaria,De Angelis Maria,Buchin Solange,Calasso Maria,Fox Patrick F.,Gobbetti Marco

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference42 articles.

1. Heat-shocked lactobacilli for accelerating flavour development of Ras cheese;Abdel Baky;Food Chemistry,1986

2. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;International Dairy Journal,2001

3. Flavor-enhancement of low-fat kashkaval cheese using heat-or freeze-shocked Lactobacillus delbrueckii var. helveticus cultures;Aly;Die Nahrung,1994

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

5. Analysis of odour-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;Journal of Agricultural and Food Chemistry,1995

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