Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter

International Dairy Journal

Volumn 20, Issue 1, 2010, Pages 18-24

  Carmen Martinez Cuesta M ^a   Bengoechea, José ^b   Bustos, Irene ^a   Rodríguez, Beatriz ^a   Requena, Teresa ^a   Peláez, Carmen ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Department of Technical Consulting ^*  (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENICITY; BACTERIOCINS; BLOWING-IN; FOOD SAFETY; FOOD SPOILAGE; LACTIC ACID BACTERIA; LACTICIN; LACTOCOCCUS LACTIS; LANTIBIOTICS; PATHOGENIC BACTERIUM; SEMI-HARD CHEESE;

AMINES; BACTERIOLOGY; HEALTH; LACTIC ACID; ORGANIC ACIDS;

BACTERIA;

BACTERIA (MICROORGANISMS); CLOSTRIDIA; LACTOBACILLUS; LACTOCOCCUS LACTIS;

EID: 70450230637     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.07.005     Document Type: Article

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