Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening

International Dairy Journal

Volumn 16, Issue 7, 2006, Pages 797-804

  Kenny, O ^a,b   FitzGerald, R J ^b   O'Cuinn, G ^c   Beresford, T ^a   Jordan, K ^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; Flavour; Lactobacillus helveticus; Ripening

Indexed keywords

BACTERIA; CELLS; CONCENTRATION (PROCESS); ENZYMES; STRAIN MEASUREMENT;

ADJUNCT CULTURE; AUTOLYSIS; CHEDDAR; FLAVOURS; LACTOBACILLUS HELVETICUS; RIPENING;

DAIRY PRODUCTS;

LACTOBACILLUS HELVETICUS;

EID: 33646199648     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.07.008     Document Type: Article

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