Evaluation of Several Nonstarter Lactobacilli for Their Influence on Cheddar Cheese Slurry Proteolysis

Journal of Dairy Science

Volumn 82, Issue 7, 1999, Pages 1370-1378

  Muehlenkamp Ulate, M R ^a   Warthesen, J J ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cheese slurries; Nonstarter lactobacilli; Proteolysis; Ripening

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PARACASEI; LACTOCOCCUS LACTIS;

EID: 0346347938     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75362-2     Document Type: Article

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