Mechanisms of incorporation and release of enzymes into cheese during ripening

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 817-830

  Wilkinson, M G ^a   Kilcawley, K N ^b  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Cheese ripening; Encapsulation; Entrapment; Enzymes

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; ENZYMES; FLAVORS;

CHEESE; FLAVOR DEVELOPMENT; LACTIC ACID BACTERIA (LAB); RIPENING;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 19744367353     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.021     Document Type: Conference Paper

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