Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 353-358

  Pripp, A H ^a   Stepaniak, L ^a   Sorhaug T ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Capillary electrophoresis; Cheese; Principal component; Propionibacterium; Proteolysis

Indexed keywords

CAPILLARY ELECTROPHORESIS; CELL WALL ASSOCIATED FRACTION; CHEESE; CURD; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; INTRACELLULAR FRACTION; PHTHALALDEHYDE; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DEGRADATION; TRICHLOROACETIC ACID;

LACTOBACILLUS; LACTOCOCCUS; PROPIONIBACTERIUM;

EID: 0032902872     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15899.x     Document Type: Article

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