ShareEffect of commercial fungal proteases and freeze-shocked Lactobacillus helveticus CDR 101 on accelerating cheese fermentation. 2. Proteolysis.
Author(s) : KIM M. S., KIM S. C., OLSON N. F.
Type of article: Article
Summary
The paper studies proteolysis carried out on the different casein varieties of cheese treated with originating fungus proteases. Examples are given for some cheeses.
Details
- Original title: Effect of commercial fungal proteases and freeze-shocked Lactobacillus helveticus CDR 101 on accelerating cheese fermentation. 2. Proteolysis.
- Record ID : 1995-1700
- Languages: English
- Source: Milchwissenschaft - vol. 49 - n. 8
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Casein; Mould; Lactobacillus; Proteolysis; Dairy product; Fermentation; Cheese
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