Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12 kg Cheddar cheese block during ripening

International Dairy Journal

Volumn 19, Issue 5, 2009, Pages 321-329

  Sheehan, Angela ^a   O'Cuinn, Gerard ^b   FitzGerald, Richard J ^c   Wilkinson, Martin G ^c  

^a TEAGASC   (Ireland)

^b Atlantic Technological University   (Ireland)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CATALYSTS; LACTIC ACID; ORGANIC ACIDS; PROTEINS; REAL TIME SYSTEMS; STARTERS;

%MOISTURE; CHEDDAR CHEESE; CHEESE JUICES; DEAD CELLS; INTRACELLULAR ENZYMES; LACTATE DEHYDROGENASE ACTIVITIES; LACTIC ACID BACTERIA; MICROBIAL FLORAS; MICROBIAL POPULATIONS; PAIRED COMPARISONS; PH-VALUES; SUB-SECTIONS;

ENZYMES;

BACTERIA (MICROORGANISMS);

EID: 60349090800     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.11.008     Document Type: Article

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