Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis-Reference-Cited by-同舟云学术

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Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

Published:2012-01 Issue:1 Volume:22 Page:48-57
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Costa N.E.,O’Callaghan D.J.,Mateo M.J.,Chaurin V.,Castillo M.,Hannon J.A.,McSweeney P.L.H.,Beresford T.P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference52 articles.

1. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

2. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis;Awad;Journal of Dairy Science,2005

3. Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy;Ayala-Hernandez;Journal of Dairy Science,2008

4. Production, isolation and characterization of exopolysaccharides produced by Lactococcus lactis subsp. cremoris JFR1 and their interaction with milk proteins: effect of pH and media composition;Ayala-Hernandez;International Dairy Journal,2008

5. Chemical analysis of cheese. Part 5: Determination of pH value. British standard 770,1976

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