Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese

Irish Journal of Agricultural and Food Research

Volumn 43, Issue 2, 2004, Pages 247-258

  Rea, M C ^a   Franz, C M A P ^b   Holzapfel, W H ^b   Cogan, T M ^a  

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

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cheese manufacture; Cheese ripening; Enterococci; Tyramine production

Indexed keywords

ENTEROCOCCUS; ENTEROCOCCUS FAECALIS;

EID: 23644435327     PISSN: 07916833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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