The effect of Lactobacillus addition on proteolysis in Gouda cheese during ripening

Milchwissenschaft

Volumn 61, Issue 1, 2006, Pages 49-52

  Cichosz, Grazyna ^a   Klebukowska L ^a   Cichosz, A J ^a   Kornacki, M ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

56 Gouda cheese (ripening, Lactobacillus addition)

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCUS; STREPTOCOCCUS;

EID: 31144432333     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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