Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
Sallami
L
L
Centre de Recherche en Sciences et Technologie du Lait, Université Laval, Quebec, PQ, Canada, G1K 7P4.
Kheadr
E E
EE
Fliss
I
I
Vuillemard
J C
JC
D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D009561:Nisin / Q000096:biosynthesis*; D012212:Rheology; D012677:Sensation; D013649:Taste; D013696:Temperature; D013997:Time Factors
D009561:Nisin