Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 45-51

  Perotti, M C ^a   Bernal, S M ^a   Meinardi, C A ^a   Candioti, M C ^a   Zalazar, C A ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Consejo Nac de Invet Cie y Tecn ^*  (Argentina)

Author keywords

Lipolysis; Proteolysis; Reggianito Argentino cheese; Sensory quality; Starters

Indexed keywords

FAT; LACTIC ACID; NITROGEN; PHOSPHOTUNGSTIC ACID; TRICHLOROACETIC ACID;

ARTICLE; BACTERIAL STRAIN; CHEESE; CHEESE RIPENING; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; LACTOBACILLUS HELVETICUS; LIPOLYSIS; NONHUMAN; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION; REGGIANITO ARGENTINO CHEESE; THERMOPHILIC BACTERIUM; WHEY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HELVETICUS;

EID: 1042291202     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00128.x     Document Type: Article

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