Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening-analysis by HPLC

Journal of Applied Bacteriology

Volumn 80, Issue 5, 1996, Pages 570-276

  De Gonzalez Llano, D ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; ORGANIC ACIDS;

ACID CONTENT; CHEESE MAKING; CHEESE STARTERS; DIACETYLACTIS; HPLC METHOD; LACTOCOCCUS LACTIS; LEUCONOSTOC; PERFORMANCE; STARTER CULTURES;

FERMENTATION;

LACTIC ACID;

ARTICLE; BACTERIUM CULTURE; CHEESE; CONTROLLED STUDY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOCOCCUS; LEUCONOSTOC; NONHUMAN;

EID: 0029949863     PISSN: 00218847     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1996.tb03259.x     Document Type: Article

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