Contribution of lactic acid bacteria to cheese ripening.
Steele
J L
JL
University of Wisconsin-Madison, Department of Food Science 53706, USA.
D000595:Amino Acid Sequence; D000818:Animals; D002364:Caseins / Q000378:metabolism; D002611:Cheese / Q000382:microbiology*; D010450:Endopeptidases / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling; D005524:Food Technology; D006801:Humans; D017045:Lactococcus / Q000201:enzymology*; D008892:Milk / Q000201:enzymology; D008969:Molecular Sequence Data; D013379:Substrate Specificity; D013649:Taste
D002364:Caseins; D010450:Endopeptidases