Studies on encapsulating enzymes to accelerate cheese ripening

Australian Journal of Dairy Technology

Volumn 53, Issue 2, 1998, Pages 125-

  Kailasapathy, K ^a   Lam, S H ^a   Hourigan, J A ^a  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039400321     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Law, B.A. (1984), The accelerated ripening of cheese. In: Advances in the microbiology and biochemistry of cheese and fermented milk. Ed. F.L. Davies and B.A. Law, Elsevier Applied Science Publishers, London, pp209-228.
2. Lawrence, R.C., Creamer, L.K. and Gilles, J. (1987), Texture development during cheese ripening. J. Dairy Sci. 70, 1743-1760.
3. Braun, S.D. and Olson, N.F. (1989), Microencapsulation of cell-free extracts to demonstrate the feasibility of heterogenous enzyme systems and cofactor recycling for development of flavour in cheese. J. Dairy Sci. 69, 1202-1208.
4. Kirby, C.J., Brooker, B.E. and Law, B.A. (1987), Accelerated ripening of cheese using liposome-encapsulated enzyme. Int. J. Food Sci. Technol. 22, 355-375.