Autolysis of starter bacteria and lipolysis in cheddar cheese

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 117-

  Collins, Y F ^a   McSweeney, P L H ^a   Wilkinson, Martin G ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BIOCHEMISTRY; ENZYMES; FATTY ACIDS; PRESSURE EFFECTS;

LIPOLYSIS;

DAIRY PRODUCTS;

EID: 0036058591     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (4)

1. Autolysis of two strains of Lactococcus lactis during cheese ripening
2. The role of autolysis of lactic acid bacteria in the ripening of cheese
3. A survey of lipolytic and glycolytic end products in commercial Cheddar enzyme-modified cheese
4. Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening