Impact of two starter cultures on proteolysis in Kashkaval cheese

World Journal of Microbiology and Biotechnology

Volumn 22, Issue 2, 2006, Pages 147-156

  Simov, Zh I ^a   Simova, E D ^b   Beshkova, D M ^b  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

Free amino acids; Kashkaval cheese; Proteolysis; Ripening; Soluble nitrogen at pH 4.6; Soluble nitrogen in 12 TCA; Starter cultures

Indexed keywords

AMINO ACIDS; BACTERIA; FRUITS; NITROGEN; PH EFFECTS; SOLUBILITY;

FREE AMINO ACIDS; KASHKAVAL CHEESE; PROTEOLYSIS; SOLUBLE NITROGEN AT PH 4.6; SOLUBLE NITROGEN IN 12% TCA; STARTER CULTURES;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 33645014632     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-005-9012-5     Document Type: Article

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