Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

International Dairy Journal

Volumn 34, Issue 1, 2014, Pages 159-166

  Doolan, I A ^a   Nongonierma, A B ^b   Kilcawley, K N ^b   Wilkinson, M G ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA CELL; CARBOXYPEPTIDASE; CHEDDAR CHEESE; COMMERCIAL ENZYMES; DIFFERENT STAGES; ENZYME PREPARATION; FLOW-CYTOMETRIC ANALYSIS; WHEY DRAINAGE;

BACTERIA; ENZYMES; MANUFACTURE;

STARTERS;

EID: 84884230171     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.07.005     Document Type: Article

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