Starter bacteria are the prime agents of lipolysis in cheddar cheese

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 21, 2006, Pages 8229-8235

  Hickey, Dara K ^a   Kilcawley, Kieran N ^a   Beresford, Tom P ^a   Wilkinson, Martin G ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Cheddar; Glucono lactone; Lipolysis; Starter free cheese

Indexed keywords

ESTERASE; FATTY ACID; PEPTIDE HYDROLASE;

ANIMAL; ARTICLE; CHEESE; ENZYMOLOGY; FOOD HANDLING; LACTOCOCCUS; LACTOCOCCUS LACTIS; LIPOLYSIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK;

ANIMALS; CHEESE; ESTERASES; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; LACTOCOCCUS; LACTOCOCCUS LACTIS; LIPOLYSIS; MILK; PEPTIDE HYDROLASES;

BACTERIA (MICROORGANISMS);

EID: 33751208620     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060819h     Document Type: Article

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