Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses

Lait

Volumn 83, Issue 1, 2003, Pages 17-29

  Hynes, Erica ^a   Ogier, Jean Claude ^b   Son, Olivier ^b   Delacroix Buchet, Agnès ^b  

^a Facultad de Ingeniería Química   (Argentina)

^b CEMAGREF   (France)

Author keywords

Cheese; Lactobacilli adjunct culture; Proteolysis; Starter

Indexed keywords

AMINO ACIDS; BACTERIOLOGY; CELL CULTURE; PROTEINS; SOLUBILITY;

PROTEOLYSIS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 0038413865     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002047     Document Type: Article

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