Influence of adjunct cultures on ripening of reduced fat Edam cheeses

Journal of Dairy Science

Volumn 84, Issue 10, 2001, Pages 2117-2124

  Tungjaroenchai, W ^a   Drake, M A ^a   White, C H ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Adjunct cultures; Proteolysis; Reduced fat cheese; Sensory evaluation

Indexed keywords

AMINO ACID; AMINOPEPTIDASE; FAT; WATER;

ARTICLE; BACTERIAL COUNT; BREVIBACTERIUM; CHEESE; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; LACTOBACILLUS; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; PH; STANDARD; TASTE;

AMINO ACIDS; AMINOPEPTIDASES; BREVIBACTERIUM; CHEESE; COLONY COUNT, MICROBIAL; FATS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; TASTE; WATER;

EID: 0035491035     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74656-5     Document Type: Article

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