Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Lait

Volumn 86, Issue 4, 2006, Pages 273-290

  Pappa, Eleni C ^a   Kandarakis, Ioannis G ^b   Zerfiridis, Gregory K ^c   Anifantakis, Emmanuel M ^b   Sotirakoglou, Kyriaki ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Proteolysis; Starter culture; Teleme cheese; White brined cheese

Indexed keywords

BOS TAURUS; CAPRA; CAPRA HIRCUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; OVIS; OVIS ARIES; STREPTOCOCCUS THERMOPHILUS;

EID: 33748311983     PISSN: 00237302     EISSN: 12979694     Source Type: Journal    
DOI: 10.1051/lait:2006010     Document Type: Article

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