Lactococcal lysis and curd proteolysis: Two predictable events important for the development of cheese flavour

International Dairy Journal

Volumn 8, Issue 7, 1998, Pages 609-616

  Boutrou, R ^a   Sepulchre, A ^b   Pitel, G ^b   Durier, C ^a   Vassal, L ^a   Gripon, J C ^a   Monnet, V ^a  

^a CEMAGREF   (France)

^b Zone d'Activites de Bruxieres   (France)

Author keywords

Bitterness; Lactococcus lactis; Lysis; Organoleptic properties; Proteolysis

Indexed keywords

CHEESE; CURD; FOOD BIOTECHNOLOGY; LACTOCOCCAL LYSIS; PEPTIDASE ACTIVITY; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEINASE; RIPENING; STRAIN DIFFERENCE;

EID: 0032125333     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00090-9     Document Type: Article

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