A comparative study of lipolysis and proteolysis in Cheddar cheese and yeast-inoculated Cheddar cheeses during ripening

Enzyme and Microbial Technology

Volumn 37, Issue 6, 2005, Pages 606-616

  De Wit, M ^a   Osthoff, G ^a   Viljoen, B C ^a   Hugo, A ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Adjunct; Cheddar; Cheese; Debaryomyces hansenii; Yarrowia lipolytica

Indexed keywords

CHROMATOGRAPHY; FATTY ACIDS; ORGANIC ACIDS;

ADJUNCT; CHEDDAR; CHEESE; DEBARYOMYCES HANSENII;

YEAST;

ALPHA CASEIN; BETA CASEIN; BUTYRIC ACID; CASEIN; GLYCINE; MYRISTIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PEPTIDE; PROPIONIC ACID; STEARIC ACID; THREONINE; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; DEBARYOMYCES HANSENII; FLAVOR; FOOD PROCESSING; INOCULATION; LIPOLYSIS; MOLECULAR WEIGHT; NONHUMAN; OBSERVATION; PROTEIN DEGRADATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUBILITY; YARROWIA LIPOLYTICA;

DEBARYOMYCES HANSENII; YARROWIA LIPOLYTICA;

EID: 24944504836     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2005.03.028     Document Type: Article

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