Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis1

Journal of Dairy Science

Volumn 98, Issue 11, 2015, Pages 7460-7472

  Ortakci, Fatih ^a,c   Broadbent, Jeffery R ^a,c   Oberg, Craig J ^a,b   McMahon, Donald J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

^c DUPONT COMPANY   (United States)

Author keywords

Cheese; Gas; Lactic acid bacteria; Nonstarter; Starter autolysis

Indexed keywords

GALACTOSE; RIBOSE;

ANALYSIS; ANIMAL; BACTERIAL COUNT; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; MILK; PROCEDURES;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GALACTOSE; LACTOBACILLUS; LACTOCOCCUS LACTIS; MILK; RIBOSE;

EID: 84944153800     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9468     Document Type: Article

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