Ripening of extra-hard cheese made with mesophilic DL-starter

International Dairy Journal

Volumn 20, Issue 12, 2010, Pages 844-851

  Rehn, U ^a   Petersen, M A ^a   Saedén, K Hallin ^b   Ardo Y ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Norrmejerier   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CHYMOSIN; COOKING TEMPERATURES; HIGH TEMPERATURE; LACTOCOCCUS; MESOPHILIC; MICROFLORA; PEPTIDE PROFILE; RIPENING TIME;

AMINO ACIDS; BACTERIOLOGY; CASEIN; ORGANIC ACIDS; PEPTIDES;

STARTERS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOCOCCUS;

EID: 77956611081     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.06.001     Document Type: Article

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