Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus

International Dairy Journal

Volumn 14, Issue 7, 2004, Pages 599-610

  Hayaloglu, A A ^a   Guven, M ^b   Fox, P F ^c   Hannon, J A ^c   McSweeney, P L H ^c  

^a INONU UNIVERSITY   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amino acids; Casein; Lactococcus; Peptide; Proteolysis; Turkish White brined cheese

Indexed keywords

LACTOCOCCUS;

EID: 2642546771     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2003.12.008     Document Type: Article

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