Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities

Journal of Dairy Science

Volumn 81, Issue 2, 1998, Pages 327-337

  Broadbent, Jeffery R ^a   Strickland, Marie ^a   Weimer, Bart C ^a   Johnson, Mark E ^b   Steele, James L ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Bitterness; Cheese proteolysis; Lactococcus lactis; Proteinase

Indexed keywords

EID: 0005429206     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75581-X     Document Type: Article

References (24)

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