Comparison of different bacterial culture systems for the production of reduced-fat cheddar cheese

International Journal of Dairy Technology

Volumn 55, Issue 4, 2002, Pages 194-203

  Fenelon, M A ^a   Beresford, T P ^a   Guinee, T P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Adjunct culture; Grading scores; Proteolysis; Reduced fat Cheddar; Starter culture

Indexed keywords

ARTICLE; BACTERIUM CULTURE; CHEESE; FLAVOR; FOOD PROCESSING; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; MOLECULAR WEIGHT; PRIORITY JOURNAL;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS;

EID: 0036846723     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00067.x     Document Type: Article

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