Effect of Adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on Proteolysis and Flavor Development of Cheddar Cheese

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 4, 1998, Pages 1228-1234

  Fernandez Espla M D ^a   Fox, P F ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Adjunct cultures; Cheddar cheese; Lactobacillus casei ssp. casei; Propionibacterium shermanii; Proteolysis

Indexed keywords

LACTOBACILLUS CASEI; PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII SUBSP. SHERMANII;

EID: 0000822110     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970535k     Document Type: Article

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