Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese

International Dairy Journal

Volumn 12, Issue 11, 2002, Pages 915-922

  O'Reilly, Ciara E ^a   O'Connor, Paula M ^a   Murphy, Patrick M ^a   Kelly, Alan L ^b   Beresford, Thomas P ^a  

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

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Autolysis; Cheddar cheese; High pressure; Lactococcus lactis; Proteolysis

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 0036908953     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00119-X     Document Type: Article

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