Use of high pressure treatment to attenuate starter bacteria for use as adjuncts for Cheddar cheese manufacture

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 4, 2007, Pages 485-492

  Upadhyay, Vivek K ^a   Huppertz, Thom ^a   Kelly, Alan L ^a   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Acceleration; Attenuated starter; Cheddar cheese; High pressure

Indexed keywords

BACTERIA; DAIRY PRODUCTS; ENZYMES; HIGH PRESSURE LIQUID CHROMATOGRAPHY; PROTEOLYSIS;

ATTENUATED STARTER; CHEDDAR CHEESE; HIGH PRESSURE;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS;

EID: 36049049560     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.04.013     Document Type: Article

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