Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant

Journal of Dairy Research

Volumn 71, Issue 1, 2004, Pages 116-120

  Hassan, Ashraf N ^a,c   Corredig, Milena ^a,d   Frank, Joseph F ^a   Elsoda, Morsi ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b ALEXANDRIA UNIVERSITY   (Egypt)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cheese; Cryo SEM; Exopolysaccharide; Karish; Microstructure; Rheology

Indexed keywords

BACTERIAL POLYSACCHARIDE; EXOPOLYSACCHARIDE, STREPTOCOCCUS;

ARTICLE; BIOSYNTHESIS; CHEESE; COMPARATIVE STUDY; ELASTICITY; FLOW KINETICS; GENETIC VARIABILITY; GENETICS; METABOLISM; MICROBIOLOGY; PH; SCANNING ELECTRON MICROSCOPY; STREPTOCOCCUS; VISCOSITY;

CHEESE; ELASTICITY; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; STREPTOCOCCUS; VARIATION (GENETICS); VISCOSITY;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 1642272380     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006605     Document Type: Article

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