Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 163-174

  Møller, Kirsten Kastberg ^a,b   Rattray, Fergal P ^b   Ardö, Ylva ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

FRACTURE STRAIN; LACTIC ACID BACTERIA; LACTOBACILLUS HELVETICUS; PEPTIDE FORMATION; QUALITY RECOVERY; RHEOLOGICAL CHANGE; RHEOLOGICAL EFFECT; SENSORY CHARACTERISTICS;

AMINO ACIDS; ELASTIC MODULI; STARTERS;

COAGULATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS; LACTOBACILLUS PENTOSUS;

EID: 84882835027     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.05.015     Document Type: Article

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