Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese

International Dairy Journal

Volumn 17, Issue 12, 2007, Pages 1415-1423

  Ávila, Marta ^a   Calzada, Javier ^a   Garde, Sonia ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

Bacteriocin; Cheese; Esterase; Free fatty acids; High pressure; Lipolysis

Indexed keywords

DAIRY PRODUCTS; FOOD PROCESSING; LACTIC ACID; OLEIC ACID; PH; STEARIC ACID;

BACTERIOCIN-PRODUCING (BP) CULTURE; CHEESE; ESTERASE; HIGH-PRESSURE (HP) TREATMENT; LACTOCOCCUS LACTIS; MILK INOCULATION; PALMITIC ACID;

BACTERIA;

LACTOCOCCUS LACTIS;

EID: 34548525770     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.04.004     Document Type: Article

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