Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese

Journal of Food Science

Volumn 69, Issue 1, 2004, Pages

  Sallami, L ^a   Kheadr, E E ^a,b   Fliss, I ^a   Vuillemard, J C ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Alexandria University   (Egypt)

Author keywords

Autolysis; Cheddar ripening; Lactobacillus delbrueckii subsp. bulgaricus; Nisin Z; Proteolysis

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS LACTIS; LACTOCOCCUS; LACTOCOCCUS DIACETYLACTIS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 1242277381     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb17851.x     Document Type: Article

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