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European Food Research and Technology
Volumn 204, Issue 6, 1997, Pages 453-455
Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening
Author keywords

Acidification; Maturation; Ovine cheese; Raw milk
Indexed keywords

EID: 53249109539     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (3)
References (11)
  • 1
    • 0011969762 scopus 로고
    • Growth and survival of undesirable bacteria in cheese
    • Fox PF (ed) Chapman and Hall, London
    • Zottola EA, Smith LB (1993) Growth and survival of undesirable bacteria in cheese. In Fox PF (ed) Cheese: chemistry, physics, and microbiology, vol. 1. Chapman and Hall, London, pp 471-492
    • (1993) Cheese: Chemistry, Physics, and Microbiology , vol.1 , pp. 471-492
    • Zottola, E.A.1    Smith, L.B.2
  • 2
    • 0037507189 scopus 로고    scopus 로고
    • Secondary proteolysis in Serra cheese during ripening and along the cheesemaking season
    • Macedo AC, Malcata FX (1997) Secondary proteolysis in Serra cheese during ripening and along the cheesemaking season. Z Lebensm Unters Forsch A 204: 173-179
    • (1997) Z Lebensm Unters Forsch A , vol.204 , pp. 173-179
    • Macedo, A.C.1    Malcata, F.X.2
  • 4
    • 0000593872 scopus 로고
    • The determination of the lactose in cheese
    • Acton GH (1977) The determination of the lactose in cheese. Aust J Dairy Technol 32: 111-111
    • (1977) Aust J Dairy Technol , vol.32 , pp. 111-111
    • Acton, G.H.1
  • 5
    • 0343410071 scopus 로고
    • Bepaling van links en rechtsdraaiend melkzuur in gefermenteerde zuivel-produkten met behulp van HPLC
    • Oliemann C (1988) Bepaling van links en rechtsdraaiend melkzuur in gefermenteerde zuivel-produkten met behulp van HPLC. Voedingsmiddelentechnologie 21: 18-19
    • (1988) Voedingsmiddelentechnologie , vol.21 , pp. 18-19
    • Oliemann, C.1
  • 7
    • 0025663153 scopus 로고
    • Glycolysis and related reactions during cheese manufacture and ripening
    • Fox PF, Lucey JA, Cogan TM (1990) Glycolysis and related reactions during cheese manufacture and ripening. Food Sci Nutr 29: 237-252
    • (1990) Food Sci Nutr , vol.29 , pp. 237-252
    • Fox, P.F.1    Lucey, J.A.2    Cogan, T.M.3
  • 8
    • 0000344056 scopus 로고
    • L'état des connaissances en matière de nutrition des bactéries lactiques
    • Desmazeaud MJ (1983) L'état des connaissances en matière de nutrition des bactéries lactiques. Lait 63: 267-316
    • (1983) Lait , vol.63 , pp. 267-316
    • Desmazeaud, M.J.1
  • 9
    • 0029001420 scopus 로고
    • Microbiological profile in Serra ewes' cheese during ripening
    • Macedo AC, Malcata FX, Hogg TA (1995) Microbiological profile in Serra ewes' cheese during ripening. J Appl Bacteriol 79: 1-11
    • (1995) J Appl Bacteriol , vol.79 , pp. 1-11
    • Macedo, A.C.1    Malcata, F.X.2    Hogg, T.A.3
  • 10
    • 0001751784 scopus 로고
    • Accelerated decrease of Enterobacteriaceae counts during ripening of raw milk Manchego cheese by lactic culture innoculation
    • Gaya P, Medina M, Nuñez M (1983) Accelerated decrease of Enterobacteriaceae counts during ripening of raw milk Manchego cheese by lactic culture innoculation. J Food Prot 46: 305-308
    • (1983) J Food Prot , vol.46 , pp. 305-308
    • Gaya, P.1    Medina, M.2    Nuñez, M.3
  • 11
    • 0025826044 scopus 로고
    • Effect of lactic cultures on Escherichia coli in ewes' milk stored at low temperatures
    • Chavarri FJ, Nuñez JA, Paz M, Nuñez M (1990) Effect of lactic cultures on Escherichia coli in ewes' milk stored at low temperatures. Int J Food Microbiol 13: 309-314
    • (1990) Int J Food Microbiol , vol.13 , pp. 309-314
    • Chavarri, F.J.1    Nuñez, J.A.2    Paz, M.3    Nuñez, M.4

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.