Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

Dairy Science and Technology

Volumn 93, Issue 6, 2013, Pages 623-640

  Ciocia, Felicia ^a   McSweeney, Paul L H ^a   Piraino, Paolo ^b   Parente, Eugenio ^c,d,e  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Dr Paolo Piraino Statistical Consulting   (Italy)

^c Alimentari Ed Ambientali   (Italy)

^d CNR   (Italy)

^e UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Adjunct cultures; Cheddar cheese; Lactobacillus plantarum; Proteolysis

Indexed keywords

ADJUNCT CULTURES; CHEDDAR CHEESE; CHEESE COMPOSITION; CHEESE QUALITY; FREE AMINO ACIDS; FREE AMINO GROUPS; LACTOBACILLUS PLANTARUM; REVERSED PHASE HPLC;

AMINO ACIDS; BACILLI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MANUFACTURE; PROTEOLYSIS;

STRAIN;

EID: 84881670035     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0131-8     Document Type: Article

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