Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

International Dairy Journal

Volumn 17, Issue 6, 2007, Pages 704-716

  Sheehan, Jeremiah J ^a   Fenelon, Mark A ^a   Wilkinson, Martin G ^b   McSweeney, Paul L H ^c  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Increased cook temperature; Ripening; Semi hard cheese; Starter viability

Indexed keywords

CARBOXYLIC ACIDS; CELLS; DAIRY PRODUCTS; HEAT TREATMENT; PH EFFECTS;

INCREASED COOK TEMPERATURE; MOISTURE IN NON-FAT SUBSTANCES (MNFS); RIPENING; SEMI-HARD CHEESE; STARTER VIABILITY;

BACTERIA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33847040678     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.08.011     Document Type: Article

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