Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk

International Dairy Journal

Volumn 10, Issue 1-2, 2000, Pages 45-53

  Rehman, Shakeel Ur ^a   Banks, J M ^b   McSweeney, P L H ^a   Fox, P F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Cheese proteolysis; Non starter lactic acid bacteria

Indexed keywords

AMINO ACID; BACTERIAL GROWTH; CHEDDAR CHEESE; CHEESE RIPENING; FATTY ACID; FLAVOR; LACTIC ACID BACTERIUM; MILK; PASTEURIZATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN HYDROLYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE; UREA;

EID: 0033903944     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00022-4     Document Type: Article

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