Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

Journal of Dairy Research

Volumn 74, Issue 1, 2007, Pages 9-17

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

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Cheddar cheese; Descriptive sensory analysis; Lipolysis; Proteolysis; Starter lactic acid bacteria

Indexed keywords

PEPTIDE HYDROLASE;

ANIMAL; ARTICLE; CHEESE; FOOD HANDLING; LACTOCOCCUS; LIPOLYSIS; METHODOLOGY; MICROBIOLOGY; MILK; PHYSIOLOGY; STANDARD;

ANIMALS; CHEESE; FOOD HANDLING; LACTOCOCCUS; LIPOLYSIS; MILK; PEPTIDE HYDROLASES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 33846980487     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029906002032     Document Type: Article

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