Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae-Reference-Cited by-同舟云学术

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Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae

Published:1993-06 Issue:6 Volume:15 Page:519-524
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

Fernandez-Garcia Estrella,Olano Agustin,Cabezudo Dolores,Martin-Alvarez Pedro J.,Ramos Mercedes

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference23 articles.

1. β-Galactosidase in the acceleration of Ras cheese ripening

2. Accelerated cheese ripening with food grade proteinases

3. Utilisation de Rulactine en tant qu'agent d'affinage dans des fromages à pâte pressée

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1. Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration;Handbook of Cheese Chemistry;2023-07-28

2. Microbial Non-Coagulant Enzymes Used in Cheese Making;Microbial Cultures and Enzymes in Dairy Technology;2018

3. Existing Technologies in Non-cow Milk Processing and Traditional Non-cow Milk Products;Non-Bovine Milk and Milk Products;2016

4. The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese;International Journal of Dairy Technology;2012-07-02

5. Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms;International Dairy Journal;2008-06

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