Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese

International Dairy Journal

Volumn 18, Issue 2, 2008, Pages 158-168

  Skeie, Siv ^a   Kieronczyk, Agnieszka ^a,b   Næss, Ragnhild Marie ^a   Østlie, Hilde ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b CSK FOOD ENRICHMENT   (Netherlands)

Author keywords

Adjunct; Aspartate; Cheese; Citrate; Glutamate dehydrogenase (GDH); Lactobacillus; Serine

Indexed keywords

BIODEGRADATION; CELL GROWTH; DAIRY PRODUCTS; ENZYME ACTIVITY; METABOLISM;

GLUTAMATE DEHYDROGENASE (GDH); LB. PLANTARUM INF15D; WASHED CURD CHEESE;

BACTERIA;

LACTOBACILLUS;

EID: 36448984657     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2007.09.003     Document Type: Article

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