Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese

International Dairy Journal

Volumn 13, Issue 9, 2003, Pages 743-753

  Michaelidou, A ^a   Katsiari, M C ^b   Voutsinas, L P ^b   Kondyli, E ^b   Alichanidis, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Adjunct cultures; Kefalograviera cheese; Low fat cheese; Proteolysis

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; OVIS;

EID: 0042786893     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00099-2     Document Type: Article

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