Contribution of specific adventitious microorganisms toward evolution of sugar and organic acid profiles throughout ripening of model Portuguese cheeses

Food Science and Technology International

Volumn 14, Issue 3, 2008, Pages 233-240

  Pereira, C I ^a   Franco, M I ^a   Gomes, E O ^b   Gomes, A M P ^a   Malcata, F X ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b Polytech'Montpellier   (France)

Author keywords

Cheesemaking; Dairy foods; Glycolysis; Lactobacillus; Lactococcus; Milk; Starters

Indexed keywords

ARSENIC COMPOUNDS; BODY FLUIDS; CHEMICAL SENSORS; KETONES; LACTIC ACID; ORGANIC ACIDS; ORGANIC COMPOUNDS; SUGAR (SUCROSE);

CHEESEMAKING; DAIRY FOODS; GLYCOLYSIS; LACTOBACILLUS; LACTOCOCCUS; MILK; STARTERS;

ACIDS;

ANIMALIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS;

EID: 51649107593     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208095475     Document Type: Article

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