Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

International Dairy Journal

Volumn 25, Issue 1, 2012, Pages 21-28

  Hou, Jia ^a   Hannon, John A ^a   McSweeney, Paul L H ^b   Beresford, Thomas P ^a   Guinee, Timothy P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; CHEESE MOISTURE; LACTIC ACID BACTERIA; RIPENING PERIODS; TARGET LEVELS;

LACTIC ACID; PHYSIOLOGY; SUGARS; WASHING;

PH EFFECTS;

BACTERIA (MICROORGANISMS);

EID: 84860652444     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.12.015     Document Type: Article

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