Technological characterization of lactococci isolated from traditional Chinese fermented milks

Journal of Dairy Science

Volumn 94, Issue 4, 2011, Pages 1691-1696

  Ma, C L ^a,b   Zhang, L W ^b   Yi, H X ^b   Du, M ^b   Han, X ^b   Zhang, L L ^b   Feng, Z ^a   Zhang, Y C ^b   Li, Q ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Cheese; Fermented milk; Lactococci; Technological characterization

Indexed keywords

LACTIC ACID;

ARTICLE; BIOSYNTHESIS; CHEESE; CHINA; CLASSIFICATION; DAIRY PRODUCT; FOOD CONTROL; FOOD HANDLING; LACTOCOCCUS; METABOLISM; MICROBIOLOGY;

CHEESE; CHINA; CULTURED MILK PRODUCTS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LACTIC ACID; LACTOCOCCUS;

LACTOCOCCUS;

EID: 79952773527     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3738     Document Type: Article

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