Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus

Journal of Dairy Research

Volumn 73, Issue 1, 2006, Pages 70-73

  Upadhyay, Vivek K ^a   Ravn, Peter ^b   Israelsen, Hans ^b,c   Sousa, Maria J ^a   Kelly, Alan L ^a   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b BIONEER A S   (Denmark)

^c Prokarex ^*  (Denmark)

Author keywords

Accelerated ripening; Cheddar cheese; Plasmin; Streptokinase

Indexed keywords

PEPTIDE HYDROLASE; PLASMIN; PLASMINOGEN; STREPTOKINASE;

ARTICLE; CHEESE; ENZYMOLOGY; FERMENTATION; FOOD HANDLING; LACTOCOCCUS; METABOLISM; PH; TEMPERATURE; TIME;

CHEESE; FERMENTATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS; PEPTIDE HYDROLASES; PLASMIN; PLASMINOGEN; STREPTOKINASE; TEMPERATURE; TIME FACTORS;

LACTOCOCCUS;

EID: 31544455294     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029905001652     Document Type: Article

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