Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac- Prt- strain of lactococci

Lait

Volumn 76, Issue 6, 1996, Pages 513-522

  Rodriguez J ^a   Requena, T ^a   Goudedranche H ^b   Maubois, J L ^b   Juarez M ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b CEMAGREF   (France)

Author keywords

Accelerated cheese ripening; Mutant lactococci; Reduced fat cheese; Starter; Ultrafiltrated milk

Indexed keywords

CAPRA HIRCUS; LACTOCOCCI; LACTOCOCCUS LACTIS;

EID: 0040750226     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1996640     Document Type: Article

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