Reggianito Argentino cheese: Influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

International Dairy Journal

Volumn 12, Issue 11, 2002, Pages 923-931

  Candioti, Mario César ^a   Hynes, Erica ^a   Quiberoni, Andrea ^a   Palma, Susana Beatriz ^a   Sabbag, Nora ^a   Zalazar, Carlos Antonio ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Lactobacillus helveticus; Lipolysis; Natural whey starter; Proteolysis; Sensory characteristics

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS HELVETICUS;

EID: 0036913780     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00115-2     Document Type: Article

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