Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Journal of Dairy Science

Volumn 93, Issue 8, 2010, Pages 3469-3486

  Costa, N E ^a   Hannon, J A ^a   Guinee, T P ^a   Auty, M A E ^a   McSweeney, P L H ^b   Beresford, T P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheddar cheese; Exopolysaccharide; Low fat; Yield

Indexed keywords

BACTERIAL POLYSACCHARIDE; FAT;

ANIMAL; ARTICLE; BIOSYNTHESIS; CHEESE; EVALUATION; FOOD CONTROL; FOOD HANDLING; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; PHYSICAL CHEMISTRY; PILOT STUDY; ANALYSIS; EVALUATION STUDY;

ANIMALS; CHEESE; FATS; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LACTOCOCCUS LACTIS; PHYSICOCHEMICAL PHENOMENA; PILOT PROJECTS; POLYSACCHARIDES, BACTERIAL;

LACTOCOCCUS LACTIS;

EID: 77955017813     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-3008     Document Type: Article

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