Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese
Author:
Funder
Innovation Fund Denmark
Danish Dairy Research Foundation
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference34 articles.
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2. The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening;Banks;International Journal of Dairy Technology,2004
3. Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach;Budinich;Journal of Dairy Science,2011
4. The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery after Photobleaching (FRAP);Chapeau;Food Chemistry,2016
5. Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour;Coolbear;International Dairy Journal,2008
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