Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

Author:

Bergamini C.V.,Hynes E.R.,Zalazar C.A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference35 articles.

1. Proteinasas in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

2. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;International Journal of Food Microbiology,2003

3. AOAC (1990). Official method 985.35. Minerals in ready-to-feed milk-based infant formula. Atomic absorption spectrophotometric method. In K. Heilrich (Ed.), Official methods of analysis of Association of Official Analytical Chemists (15th ed., Vol. II, 1110 pp.). Arlington, Virginia, USA: AOAC.

4. Ardö, Y. (1999). Evaluating proteolysis by analyzing the N content of cheese fraction. In Y. Ardö (Ed.), Bulletin IDF 337, Chemical methods for evaluating proteolysis in cheese maturation, Part 2 (pp. 4–9). Brussels, Belgium: International Dairy Federation.

5. Probiotic bacteria as adjunct starters: Influence of the addition methodology on their survival in a semi-hard Argentinean cheese;Bergamini;Food Research International,2005

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