A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar

Journal of Dairy Research

Volumn 70, Issue 1, 2003, Pages 99-103

  Shakeel Ur Rehman, ^a   Farkye, Nana Y ^a   Vedamuthu, Ebenezer R ^b   Drake, Mary A ^c  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^b North Carolina State University ^*  (United States)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

NSLAB; Reduced fat Cheddar; Yeast extract

Indexed keywords

CHEESE; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; FERMENTATION; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LIPIDS; PROTEINS; SACCHAROMYCES CEREVISIAE; TASTE;

EID: 0037324497     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029902005861     Document Type: Article

References (22)

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