Comparative analysis of the autolytic potential of Lactobacillus helveticus strains during Cheddar cheese ripening

International Journal of Dairy Technology

Volumn 58, Issue 4, 2005, Pages 207-213

  Kenny, Olive M ^a,b   Fitzgerald, Richard J ^b   O'Cuinn, Gerard ^c   Beresford, Thomas P ^a   Jordan, Kieran N ^a  

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

^b UNIVERSITY OF LIMERICK   (Ireland)

^c Atlantic Technological University Sligo   (Ireland)

Author keywords

Adjunct culture; Autolysis; Cheddar cheese; Lactobacillus helveticus

Indexed keywords

ARTICLE; AUTOLYSIS; CHEESE; COMPARATIVE STUDY; FOOD PROCESSING; LACTOBACILLUS HELVETICUS; METHODOLOGY; NONHUMAN; PHENOTYPE; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; RANDOM AMPLIFIED POLYMORPHIC DNA; SCREENING; SPECIES DIFFERENCE;

LACTOBACILLUS HELVETICUS;

EID: 27844482079     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00217.x     Document Type: Article

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