Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli

International Dairy Journal

Volumn 21, Issue 4, 2011, Pages 254-260

  Di Cagno, Raffaella ^a   De Pasquale, Ilaria ^a   De Angelis, Maria ^a   Buchin, Solange ^b   Calasso, Maria ^a   Fox, Patrick F ^c   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Natl Inst of Agricultural Research   (France)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ADJUNCT CULTURES; CELL NUMBER; CHEESE MAKING; FREE AMINO ACIDS; GC/MS ANALYSIS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; RAPD-PCR; SECONDARY ALCOHOLS; SONICATION TREATMENT; SULPHUR COMPOUNDS; VOLATILE COMPONENTS;

AMINO ACIDS; CHEMICAL ANALYSIS; INDUSTRIAL PLANTS; KETONES; LACTIC ACID; MANUFACTURE; STARTERS; SULFUR; SULFUR COMPOUNDS;

CELL CULTURE;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS CURVATUS; LACTOBACILLUS PARACASEI;

EID: 79951516439     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.12.007     Document Type: Article

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