title: Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus.
authors.affiliation: Department of Food and Nutritional Sciences, University College, Cork, Ireland.
authors.forename: Vivek K
authors.initials: VK
authors.lastname: Upadhyay
authors.forename: Peter
authors.initials: P
authors.lastname: Ravn
authors.forename: Hans
authors.initials: H
authors.lastname: Israelsen
authors.forename: Maria J
authors.initials: MJ
authors.lastname: Sousa
authors.forename: Alan L
authors.initials: AL
authors.lastname: Kelly
authors.forename: Paul L H
authors.initials: PL
authors.lastname: McSweeney
mesh_terms: D002611:Cheese / Q000032:analysis*; D005285:Fermentation; D005341:Fibrinolysin / Q000032:analysis* / Q000378:metabolism; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D017045:Lactococcus / Q000201:enzymology*; D010447:Peptide Hydrolases; D010958:Plasminogen / Q000032:analysis* / Q000378:metabolism; D013300:Streptokinase / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
chemical_list: D010958:Plasminogen; D010447:Peptide Hydrolases; D013300:Streptokinase; D005341:Fibrinolysin