Effect of defined-strain surface starters on the ripening of Tilsit cheese

Author:

Hannon J.A,Sousa M.J,Lillevang S,Sepulchre A,Bockelmann W,McSweeney P.L.H

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

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

2. Brevibacterium linens- a useful enzyme producer for cheese;Bikash;Milchwissenschaft,2000

3. A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G-250;Blakesley;Analytical Biochemistry,1977

4. Development of defined surface starter cultures for the ripening of smear cheeses;Bockelmann;International Dairy Journal,2002

5. Color development by red-smear surface bacteria;Bockelman;Kieler Michwirtschaftlinche Forschungsberichte,1997

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