Proteolytic specificity of Lactobacillus delbrueckii subsp. bulgaricus influences functional properties of Mozzarella cheese

Journal of Dairy Science

Volumn 85, Issue 11, 2002, Pages 2750-2758

  Oommen, B S ^a   McMahon, D J ^a   Oberg, C J ^b   Broadbent, J R ^a   Strickland, M ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

Author keywords

Lactic acid bacteria; Stretchability; Water soluble peptides; s1 casein

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; MILK PROTEIN; PHTHALALDEHYDE; WATER;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FLOW KINETICS; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MOLECULAR GENETICS; PROTEIN DENATURATION; RANDOMIZATION; STREPTOCOCCUS; TIME;

AMINO ACID SEQUENCE; ANIMALS; CHEESE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; INDICATORS AND REAGENTS; LACTOBACILLUS; MILK PROTEINS; MOLECULAR SEQUENCE DATA; O-PHTHALALDEHYDE; PROTEIN DENATURATION; RANDOM ALLOCATION; RHEOLOGY; STREPTOCOCCUS; TIME FACTORS; WATER;

EID: 0036836267     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74362-2     Document Type: Article

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