Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli (original) (raw)
Ripening of Cheddar Cheese with Added Attenuated Adjunct Cultures of Lactobacilli1
Morsi El Soda
Journal of Dairy Science, 2000
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Terri Boylston
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Erica Hynes
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Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese
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Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses
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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Erica Hynes
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Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
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Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct
Terri Boylston
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Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses
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Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening
Kieran Jordan
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Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese
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Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus
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