Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk

Journal of Dairy Science

Volumn 89, Issue 3, 2006, Pages 812-823

  Hannon, J A ^a   Lopez, C ^a   Madec, M N ^a   Lortal, S ^a  

^a UMR1253   (France)

Author keywords

Lactic acid bacteria; Lysis; Microstructure; pH of renneting

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS;

AMINO ACID; CHYMOSIN; LACTATE DEHYDROGENASE; RENNET;

ANIMAL; ARTICLE; BACTERIOLYSIS; CHEESE; CONFOCAL MICROSCOPY; FOOD HANDLING; IMMUNOBLOTTING; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PH; PHYSIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; ULTRAFILTRATION;

AMINO ACIDS; ANIMALS; BACTERIOLYSIS; CHEESE; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; IMMUNOBLOTTING; L-LACTATE DEHYDROGENASE; LACTOCOCCUS LACTIS; MICROSCOPY, CONFOCAL; MILK; ULTRAFILTRATION;

EID: 33744982684     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72144-0     Document Type: Article

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