Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 375-382

  Rynne, Nuala M ^a   Beresford, Thomas P ^a   Kelly, Alan L ^b   Guinee, Timothy P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Half fat Cheddar; Lactate; Non starter lactic acid bacteria; Pasteurisation temperature; pH

Indexed keywords

FAT; LACTIC ACID; LACTOSE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; CHEESE; FAT CONTENT; FOOD PROCESSING; LACTIC ACID BACTERIUM; MATURATION; MILK; MOISTURE; PASTEURIZATION; PH; POPULATION DENSITY; TEMPERATURE;

EID: 33745438672     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.062     Document Type: Article

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