Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 19-25

  Lanciotti, R ^a   Chaves Lopez C ^b   Patrignani, F ^a   Paparella, A ^b   Guerzoni, M E ^a   Serio, A ^b   Suzzi, G ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Crescenza; High pressure homogenization; Lypolytic and proteolytic profiles; Soft cheese

Indexed keywords

ARTICLE; CHEESE; CHEESEMAKING; CRESCENZA CHEESE; DAIRY INDUSTRY; DYNAMICS; FOOD CONTROL; FOOD HANDLING; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; HEAT TREATMENT; HYPERBARISM; LIPOLYSIS; MILK; NONHUMAN; OXIDATION; PASTEURIZATION; PRIORITY JOURNAL; PROTEIN DEGRADATION; PSEUDOMONAS; REDUCTION; SHELF LIFE; SPECIES; YEAST;

PSEUDOMONAS;

EID: 1042279560     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00121.x     Document Type: Article

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