The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

Brazilian Journal of Chemical Engineering

Volumn 19, Issue 4, 2002, Pages 397-402

  Hynes, E ^a   Ogier, J C ^a   Lamberet, G ^a   Delacroix Buchet, A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Biochemistry; Cheese ripening; Lipolysis; NSLAB; Proteolysis

Indexed keywords

BACTERIA; BIOCHEMISTRY; COMPOSITION; DAIRY PRODUCTS; GROWTH KINETICS; HYDROLYSIS; ORGANIC ACIDS;

LACTOBACILLI CULTURE; LIPOLYSIS; PROTEOLYSIS; WASHED CURD CHEESES;

FOOD PROCESSING;

EID: 0036803144     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322002000400007     Document Type: Article

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