Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

International Dairy Journal

Volumn 10, Issue 10, 2000, Pages 733-737

  Hynes, Erica ^a   Ogier, Jean Claude ^a   Delacroix Buchet, Agnès ^a  

^a CEMAGREF   (France)

Author keywords

Miniature cheese model; Washed curd cheese

Indexed keywords

CENTRIFUGATION; CHEESE RIPENING; CHEESEMAKING; CHEMICAL COMPOSITION; CULTURE VESSEL; CURD; FOOD PROCESSING; PH; PHOSPHOTUNGSTIC ACID; SIMULATION;

CHRISTIA; LACTOBACILLUS;

EID: 0034467421     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00102-3     Document Type: Article

References (13)

1. Autolysis of two strains of Lactococcus lactis during cheese ripening
2. Phage abortive infection mechanism from Lactococcus lactis subsp. lactis, expression of which is mediated by an Iso-ISS1 element
3. Etude du rǒle des micro-organismes et des enzymes au cours de la maturation des fromages. II - Influence de la présure commerciale
4. Statistical design and analysis of experiments in cheese technology
5. Phage induced lysis of Lactococcus lactis during cheese ripening and its impact on proteolysis
6. The ripening of Gouda cheese made under strictly aseptic conditions. 2. The comparison of the activity of different starter and the influence of certain lactobacillus strains
7. Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
8. Acetate agar for isolation of lactobacilli
9. Interactions between non-starter microorganisms during cheese manufacture and ripening
10. Protocol for the manufacture of miniature cheeses
11. Improved media for lactic streptococci and their bacteriophages