Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

International Journal of Food Microbiology

Volumn 48, Issue 2, 1999, Pages 97-111

  Centeno, J A ^a   Menendez, S ^b   Hermida, Ma ^c   Rodríguez Otero, J L ^b  

^a Centro de Investigacions Agrarias de Mabegondo   (Spain)

^b Facultad de Veterinaria   (Spain)

^c Laboratorio de Mouriscade   (Spain)

Author keywords

Cebreiro cheese; Enterococcus faecalis; Lipolysis; Proteolysis; Organoleptic characteristics

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID; ACETOIN; BUTYRIC ACID; CASEIN; FATTY ACID; HEXANOIC ACID; NITROGEN;

ARTICLE; CHEESE; CONTROLLED STUDY; DAIRY INDUSTRY; ENTEROCOCCUS FAECALIS; FOOD STORAGE; LIPOLYSIS; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; TASTE;

ANIMALS; CATTLE; CHEESE; ENTEROCOCCUS FAECALIS; FOOD HANDLING; FOOD TECHNOLOGY; TASTE;

ENTEROCOCCUS FAECALIS; LACTOCOCCUS LACTIS; POSIBACTERIA;

EID: 0033137149     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00030-6     Document Type: Article

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