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Effect of commercial fungal proteases and freeze-shocked Lactobacillus helveticus CDR 101 on accelerating cheese fermentation. 1. Composition.

Author(s) : KIM M. S., KIM S. C., OLSON N. F.

Type of article: Article

Summary

The article examines the composition of ultrafiltrated and conventional Gouda cheese made from regular and five-fold concentrated milk by the addition of commercial fungal proteases and peptidases and freeze-shocked Lactobacillus helveticus. Results are given for moisture content, fat percentage, salt in moisture content and pH. G.R.S.

Details

  • Original title: Effect of commercial fungal proteases and freeze-shocked Lactobacillus helveticus CDR 101 on accelerating cheese fermentation. 1. Composition.
  • Record ID : 1995-1701
  • Languages: English
  • Source: Milchwissenschaft - vol. 49 - n. 5
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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