The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 1. Resistance to cell lysis and levels and cellular distribution of proteinase activities
- 31 December 1994
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 4 (8) , 697-721
- https://doi.org/10.1016/0958-6946(94)90003-5
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Isolation and Partial Characterization of Intracellular Proteinases in Lactococcus lactis ssp. lactis IAM 1198Journal of Dairy Science, 1990
- Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net ChargeJournal of Dairy Science, 1989
- Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar CheeseJournal of Food Science, 1986