-
1
-
-
0028889680
-
Purification and characterisation of cystathionine beta-lyase from Lactococcus lactis subsp. Cremoris B78 and its possible role in flavour development in cheese
-
Alting, A.C., Engels, W.J.M., Schalwijk, S. van and Exterkate, F.A. (1995), Purification and characterisation of cystathionine beta-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavour development in cheese. Appl. Environ. Biol. 61, 4037-4072.
-
(1995)
Appl. Environ. Biol.
, vol.61
, pp. 4037-4072
-
-
Alting, A.C.1
Engels, W.J.M.2
Van Schalwijk, S.3
Exterkate, F.A.4
-
2
-
-
0031042489
-
A competitive enzyme-linked immunoabsorbant assay for detection of bovine milk in ovine and caprine milk and cheese using a monoclonal antibody against bovine beta-casein
-
Anguita, G., Martin, R., Garia, T., Morales, P., Haza, A.I., Gonzalez, I., Sanz, B. and Hernandez, P.E. (1997), A competitive enzyme-linked immunoabsorbant assay for detection of bovine milk in ovine and caprine milk and cheese using a monoclonal antibody against bovine beta-casein. J. Food Prot. 60, 64-66.
-
(1997)
J. Food Prot.
, vol.60
, pp. 64-66
-
-
Anguita, G.1
Martin, R.2
Garia, T.3
Morales, P.4
Haza, A.I.5
Gonzalez, I.6
Sanz, B.7
Hernandez, P.E.8
-
3
-
-
0040011151
-
Testing times down under
-
Anon (1996), Testing times down under. Dairy Ind. Int. 61(4), 21.
-
(1996)
Dairy Ind. Int.
, vol.61
, Issue.4
, pp. 21
-
-
-
4
-
-
0030893080
-
Isolation of novel heat shock genes in L. Lactis using RNA subtractive hybridisation
-
Arnau, J. and Sorensen, K.I. (1997), Isolation of novel heat shock genes in L. lactis using RNA subtractive hybridisation. Gene 188, 229-234.
-
(1997)
Gene
, vol.188
, pp. 229-234
-
-
Arnau, J.1
Sorensen, K.I.2
-
5
-
-
0041198418
-
Accelerated cheese ripening in cellars with high ammonia content
-
Bachmann, H.P. (1996), Accelerated cheese ripening in cellars with high ammonia content. Agrar. Forschnung 3, 357-360.
-
(1996)
Agrar. Forschnung
, vol.3
, pp. 357-360
-
-
Bachmann, H.P.1
-
7
-
-
0347076327
-
Plasminogen activation in cheese milk: Influence on Swiss cheese ripening
-
Bastian, E.D., Lo, C.G. and David, K.M.M. (1997), Plasminogen activation in cheese milk: Influence on Swiss cheese ripening. J. Dairy Sci. 80, 245-251.
-
(1997)
J. Dairy Sci.
, vol.80
, pp. 245-251
-
-
Bastian, E.D.1
Lo, C.G.2
David, K.M.M.3
-
8
-
-
0040604311
-
The microflora of Tilsiter cheese. 2. Development of a surface smear starter culture
-
in press
-
Bockelmann, W., Hoppe-Seyler, T., Krusch, U., Hoffmann, W. and Heller, K.J. (1997), The microflora of Tilsiter cheese. 2. Development of a surface smear starter culture. Narhung, in press.
-
(1997)
Narhung
-
-
Bockelmann, W.1
Hoppe-Seyler, T.2
Krusch, U.3
Hoffmann, W.4
Heller, K.J.5
-
9
-
-
0032375531
-
Low-concentration-ratio ultrafiltration for cheddar cheese manufacture I Effect on seasonal cheese composition
-
Broome, M.C., Tan, S.E., Alexander, M.A. and Manser, B. (1998a), Low-concentration-ratio ultrafiltration for cheddar cheese manufacture I Effect on seasonal cheese composition. Aust, J. Dairy Technol. 53, 5-10.
-
(1998)
Aust, J. Dairy Technol.
, vol.53
, pp. 5-10
-
-
Broome, M.C.1
Tan, S.E.2
Alexander, M.A.3
Manser, B.4
-
10
-
-
0032360871
-
Low concentration ratio ultrafiltration for cheddar cheese manufacture II Effect in maturation
-
Broome, M.C., Tan, S.E., Alexander, M.A. and Manser, B. (1998b), Low concentration ratio ultrafiltration for cheddar cheese manufacture II Effect in maturation. Aust, J. Dairy Technol. 53, 11-16.
-
(1998)
Aust, J. Dairy Technol.
, vol.53
, pp. 11-16
-
-
Broome, M.C.1
Tan, S.E.2
Alexander, M.A.3
Manser, B.4
-
11
-
-
0000775324
-
The role of autolysis of lactic acid bacteria in the ripening of cheese
-
Crow, V.J., Coolbear, T., Gopal, P.K., Martley, F.G., McKay, L.L. and Riepe, H. (1995), The role of autolysis of lactic acid bacteria in the ripening of cheese. Int. Dairy J. 5, 855-875.
-
(1995)
Int. Dairy J.
, vol.5
, pp. 855-875
-
-
Crow, V.J.1
Coolbear, T.2
Gopal, P.K.3
Martley, F.G.4
McKay, L.L.5
Riepe, H.6
-
12
-
-
0031510109
-
Influence of raw milk microfloras on the characteristics of Swiss cheese: Biochemical and sensory characteristics
-
Demarigny, Y., Beuvier, E., Buchinin, S., Pochet, S. and Grappin, R. (1997), Influence of raw milk microfloras on the characteristics of Swiss cheese: Biochemical and sensory characteristics. Lait 77, 151-167.
-
(1997)
Lait
, vol.77
, pp. 151-167
-
-
Demarigny, Y.1
Beuvier, E.2
Buchinin, S.3
Pochet, S.4
Grappin, R.5
-
13
-
-
0002267967
-
Development of cheese flavour from peptides and amino acids by cell-free extracts of L. Lactis subsp. Cremoris B78 in a model system
-
Engels, W.J.M. and Visser, S. (1996), Development of cheese flavour from peptides and amino acids by cell-free extracts of L. lactis subsp. cremoris B78 in a model system. Neth. Milk Dairy J. 50, 3-17.
-
(1996)
Neth. Milk Dairy J.
, vol.50
, pp. 3-17
-
-
Engels, W.J.M.1
Visser, S.2
-
14
-
-
3643076265
-
More needles in the haystack
-
Floyd, C.D., Lewis, C.N. and Whittaker, M. (1996), More needles in the haystack. Chemistry in Britain 3, 31-35.
-
(1996)
Chemistry in Britain
, vol.3
, pp. 31-35
-
-
Floyd, C.D.1
Lewis, C.N.2
Whittaker, M.3
-
15
-
-
0030285824
-
Acceleration of the ripening of cheddar cheese at elevated temperatures
-
Folkertsma, B., Fox, P.F. and McSweeney, P.L.H. (1996), Acceleration of the ripening of cheddar cheese at elevated temperatures. Int. Dairy J. 6, 1117-1134.
-
(1996)
Int. Dairy J.
, vol.6
, pp. 1117-1134
-
-
Folkertsma, B.1
Fox, P.F.2
McSweeney, P.L.H.3
-
16
-
-
0010169853
-
Molecular genetics of dairy lactic acid bacteria
-
Ed. B.A. Law. Blackie Academic and Professional, London
-
nd Edition, pp319-40. Ed. B.A. Law. Blackie Academic and Professional, London.
-
(1996)
nd Edition
, pp. 319-340
-
-
Gasson, M.J.1
-
17
-
-
0029905823
-
Lytic systems in lactic acid bacteria and their bacteriophages
-
Gasson, M.J. (1996b). Lytic systems in lactic acid bacteria and their bacteriophages, Antonie van Leeuwenkoek 708, 147-159.
-
(1996)
Antonie Van Leeuwenkoek
, vol.708
, pp. 147-159
-
-
Gasson, M.J.1
-
18
-
-
0041774788
-
Implications of microfiltration on hygiene and identity of dairy products
-
Sandton, South Africa, October 1996. IDF Bulletin
-
International Dairy Federation (1997), Implications of microfiltration on hygiene and identity of dairy products, Proceedings of the IDF Conference, Sandton, South Africa, October 1996. IDF Bulletin 320, 8-40.
-
(1997)
Proceedings of the IDF Conference
, vol.320
, pp. 8-40
-
-
-
19
-
-
0030895818
-
Induction of heat shock proteins DnaK, GroEL and GroES by salt stress in L. Lactis
-
Kilstrup, S., Jacobsen, S., Hammer, K. and Vogensen, E.K. (1996), Induction of heat shock proteins DnaK, GroEL and GroES by salt stress in L. lactis. Appl. Environ. Microbiol. 63, 1826-1837.
-
(1996)
Appl. Environ. Microbiol.
, vol.63
, pp. 1826-1837
-
-
Kilstrup, S.1
Jacobsen, S.2
Hammer, K.3
Vogensen, E.K.4
-
20
-
-
0039947830
-
Genetic manipulation of peptidolytic systems in lactic acid bacteria
-
Kok, J. and Venema, J. (1995), Genetic manipulation of peptidolytic systems in lactic acid bacteria. Int. Dairy J. 5, 737-755.
-
(1995)
Int. Dairy J.
, vol.5
, pp. 737-755
-
-
Kok, J.1
Venema, J.2
-
21
-
-
0030895119
-
Evaluation of potent odourants of Camembert cheese by dilution and concentration techniques
-
Kubickova, J. and Grosch, W. (1997), Evaluation of potent odourants of Camembert cheese by dilution and concentration techniques. Int. Dairy J. 7, 65-70.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 65-70
-
-
Kubickova, J.1
Grosch, W.2
-
22
-
-
0030888910
-
Controlled overproduction of proteins by lactic acid bacteria
-
Kuipers, O.P., de Ruyter, P.G.G.A., Kleerebezem, M. and de Vos, W.M. (1997), Controlled overproduction of proteins by lactic acid bacteria. TIBTECH 15, 135-140.
-
(1997)
TIBTECH
, vol.15
, pp. 135-140
-
-
Kuipers, O.P.1
De Ruyter, P.G.G.A.2
Kleerebezem, M.3
De Vos, W.M.4
-
23
-
-
0030897950
-
Aptitude of cheese bacteria for volatile S-methyl thioester synthesis: 1. Effect of substrates and pH on their formation by B. Linens GC171D
-
Lambert, G., Auberger, B. and Bergere, J.L. (1996), Aptitude of cheese bacteria for volatile S-methyl thioester synthesis: 1. Effect of substrates and pH on their formation by B. linens GC171D. Appl. Microbiol. and Biotechnol. 47, 279-283.
-
(1996)
Appl. Microbiol. and Biotechnol.
, vol.47
, pp. 279-283
-
-
Lambert, G.1
Auberger, B.2
Bergere, J.L.3
-
24
-
-
0030890402
-
Proteolytic enzymes of lactic acid bacteria
-
Law, A.J. and Haandrikman, A. (1997), Proteolytic enzymes of lactic acid bacteria. Int. Dairy J. 7, 1-11.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 1-11
-
-
Law, A.J.1
Haandrikman, A.2
-
25
-
-
0000038822
-
Cheeses
-
Ed. A.H. Rose, Academic Press, Bath, England
-
Law, B.A. (1982), Cheeses. In Economic Microbiology Vol 2. Fermented Foods Ed. A.H. Rose, pp147-98. Academic Press, Bath, England.
-
(1982)
Economic Microbiology Vol 2. Fermented Foods
, vol.2
, pp. 147-198
-
-
Law, B.A.1
-
26
-
-
0031485117
-
Research in support of cheese technology - A European perspective
-
Law, B.A. (1997), Research in support of cheese technology - A European perspective. Aust. J. Dairy Technol. 52, 36-40.
-
(1997)
Aust. J. Dairy Technol.
, vol.52
, pp. 36-40
-
-
Law, B.A.1
-
27
-
-
0000403228
-
Enzymology of lactococci in relation to flavour development from milk proteins
-
Law, B.A. and Mulholland, F. (1995), Enzymology of lactococci in relation to flavour development from milk proteins. Int. Dairy J. 5, 833-854.
-
(1995)
Int. Dairy J.
, vol.5
, pp. 833-854
-
-
Law, B.A.1
Mulholland, F.2
-
28
-
-
0030207884
-
Manufacture of cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
-
Lynch, C.M., McSweeney, P.L.H., Fox, P.F., Cogan, T.M. and Drinan, F.D. (1996), Manufacture of cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions. Int. Dairy J. 6, 851-867.
-
(1996)
Int. Dairy J.
, vol.6
, pp. 851-867
-
-
Lynch, C.M.1
McSweeney, P.L.H.2
Fox, P.F.3
Cogan, T.M.4
Drinan, F.D.5
-
29
-
-
44949268315
-
Contribution of the indigenous microflora to the maturation of cheddar cheese
-
McSweeney, P.L.H., Fox, P.F., Lucey, J.A., Jordan, K.N. and Cogan, T.M. (1993), Contribution of the indigenous microflora to the maturation of cheddar cheese. Int. Dairy J. 3, 613-634.
-
(1993)
Int. Dairy J.
, vol.3
, pp. 613-634
-
-
McSweeney, P.L.H.1
Fox, P.F.2
Lucey, J.A.3
Jordan, K.N.4
Cogan, T.M.5
-
30
-
-
0031131618
-
Effects of stage of lactation, milk protein genotype and body condition at calving on protein composition and renneting properties of bovine milk
-
Ostersen, S., Foldager, J. and Hermansen, J.E. (1997), Effects of stage of lactation, milk protein genotype and body condition at calving on protein composition and renneting properties of bovine milk. J. Dairy Res. 64, 207-219.
-
(1997)
J. Dairy Res.
, vol.64
, pp. 207-219
-
-
Ostersen, S.1
Foldager, J.2
Hermansen, J.E.3
-
31
-
-
0024708621
-
Cloning and DNA sequence analysis of a lactococcus bacteriophage lysin gene
-
Shearman, C.A., Underwood, H., Jury, K.L and Gasson, M.J. (1989), Cloning and DNA sequence analysis of a lactococcus bacteriophage lysin gene. Mol. Gen. Genet. 218, 214-221.
-
(1989)
Mol. Gen. Genet.
, vol.218
, pp. 214-221
-
-
Shearman, C.A.1
Underwood, H.2
Jury, K.L.3
Gasson, M.J.4
-
32
-
-
0029957056
-
Genetic manipulation of the pathway for diacetyl metabolism in L. Lactis
-
Swindell, S.R., Benson, K.H., Griffin, H.G., Renault, P., Erlich, S.D. and Gasson, M.J. (1996), Genetic manipulation of the pathway for diacetyl metabolism in L. lactis. Appl. Environ. Microbiol. 62, 2641-2643.
-
(1996)
Appl. Environ. Microbiol.
, vol.62
, pp. 2641-2643
-
-
Swindell, S.R.1
Benson, K.H.2
Griffin, H.G.3
Renault, P.4
Erlich, S.D.5
Gasson, M.J.6
-
33
-
-
0029966802
-
Metabolic engineering of sugar metabolism in lactic acid bacteria
-
de Vos, W.M. (1996), Metabolic engineering of sugar metabolism in lactic acid bacteria. Antonie van Leeuwenhoek 70, 223-242.
-
(1996)
Antonie Van Leeuwenhoek
, vol.70
, pp. 223-242
-
-
De Vos, W.M.1
-
35
-
-
0030999851
-
An aminotransferase from L. Lactis initiates conversion of cheese flavour compounds
-
Yvon, M., Thirouin, S., Rijnen, L., Fromentier, D. and Gripon, J.C. (1997), An aminotransferase from L. lactis initiates conversion of cheese flavour compounds. Appl. Environ. Microbiol. 63, 414-419.
-
(1997)
Appl. Environ. Microbiol.
, vol.63
, pp. 414-419
-
-
Yvon, M.1
Thirouin, S.2
Rijnen, L.3
Fromentier, D.4
Gripon, J.C.5
|