Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Dairy Science and Technology

Volumn 89, Issue 1, 2009, Pages 31-41

  Richoux, Romain ^a   Aubert, Lydie ^a   Roset, Grégory ^a   Kerjean, Jean René ^a  

^a Actilait   (France)

Author keywords

Lactobacillus delbrueckii subsp. lactis; Lactobacillus helveticus; Proteolysis; Stretchability; Swiss type cheese

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS HELVETICUS;

EID: 60749137686     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst:2008030     Document Type: Article

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