How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

Journal of Dairy Science

Volumn 93, Issue 4, 2010, Pages 1335-1344

  Pereira, C I ^a   Neto, D M ^a   Capucho, J C ^a   Giao M S ^a   Gomes, A M P ^a   Malcata, F X ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Lactobacillus; Lactococcus; Plant and animal coagulant; Sheep milk

Indexed keywords

ACETIC ACID; CITRIC ACID; COAGULATING AGENT; LACTIC ACID;

ANIMAL; ARTICLE; CATTLE; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GOAT; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PORTUGAL; SHEEP;

ACETIC ACID; ANIMALS; CATTLE; CHEESE; CITRIC ACID; COAGULANTS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GOATS; LACTIC ACID; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; MILK; PORTUGAL; SHEEP;

ANIMALIA; BACTERIA (MICROORGANISMS); CAPRA HIRCUS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; OVIS ARIES;

EID: 77949946728     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2294     Document Type: Article

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