Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese

Food Research International

Volumn 90, Issue , 2016, Pages 177-185

  Garde, Sonia ^a   Gómez Torres, Natalia ^a   Delgado, David ^b   Gaya, Pilar ^a   Ávila, Marta ^a  

^a INIA   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Cheese; Lactobacillus reuteri; Proteolysis; Reuterin; Ripening; Taste; Texture

Indexed keywords

AMINO ACIDS; COLOR; GLYCEROL; PROTEOLYSIS; SENSORY ANALYSIS; SENSORY PERCEPTION; STARTERS; SUBSTRATES; TEXTURES;

IN-SITU PRODUCTION; INSTRUMENTAL ANALYSIS; LACTOBACILLUS REUTERI; REUTERIN; RIPENING; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TASTE;

CHEESES;

EID: 84994589433     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.046     Document Type: Article

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