Texture properties of miniature chihuahua-type cheese manufactured with different strains of lactococcus lactis isolated from plants and raw milk cheese

Journal of Texture Studies

Volumn 45, Issue 6, 2014, Pages 487-494

  Nájera Domínguez, Carolina ^a   Gutiérrez Méndez, Nestor ^a   Aguirre Gardea, Karen ^a   Peralta Bolivar, Ana ^a   Chavez Garay, Dely R ^a   Leal Ramos, Martha Y ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

Chihuahua cheese; Lactococcus lactis; Proteolysis; Rheology; Texture; Wild strains

Indexed keywords

CHEESES; FLAVOR COMPOUNDS; PROTEOLYSIS; RHEOLOGY; TEXTURES;

LACTOCOCCUS LACTIS; METABOLIC ACTIVITY; MILK PROTEIN; PROTEOLYTIC ACTIVITIES; RAW MILK; RAW MILK CHEESE; TEXTURE PROPERTIES;

DAIRIES;

LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 84916880570     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12092     Document Type: Article

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