title: Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
authors.affiliation: Centre de Recherche en Sciences et Technologie du Lait, Université Laval, Quebec, PQ, Canada, G1K 7P4.
authors.forename: L
authors.initials: L
authors.lastname: Sallami
authors.forename: E E
authors.initials: EE
authors.lastname: Kheadr
authors.forename: I
authors.initials: I
authors.lastname: Fliss
authors.forename: J C
authors.initials: JC
authors.lastname: Vuillemard
mesh_terms: 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
chemical_list: D009561:Nisin