Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar cheese ripening

Journal of Dairy Science

Volumn 82, Issue 8, 1999, Pages 1618-1628

  Lynch, C M ^a   Muir, D D ^b   Banks, J M ^b   McSweeney, P L H ^a   Fox, P F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Cheddar; Lactobacillus adjuncts; Proteolysis; Sensory properties

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

EID: 0043211179     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75390-7     Document Type: Article

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