Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Journal of Dairy Research

Volumn 71, Issue 1, 2004, Pages 107-115

  Wick, Cheryl ^a   Nienaber, Uwe ^a,b   Anggraeni, Olga ^a   Shellhammer, Thomas H ^a,c   Courtney, Polly D ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Kraft General Foods   (United States)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; Cheese ripening; High pressure processing; Lactobacillus; Lactococcus

Indexed keywords

AMINO ACID; PROTEINASE;

ARTICLE; BACTERIAL COUNT; CHEESE; FLOW KINETICS; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PRESSURE; TIME;

AMINO ACIDS; CHEESE; COLONY COUNT, MICROBIAL; ENDOPEPTIDASES; FOOD HANDLING; LACTOBACILLUS; LACTOCOCCUS LACTIS; PRESSURE; RHEOLOGY; TIME FACTORS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS;

EID: 1642348799     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006587     Document Type: Article

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