ShareEffect 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.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Microorganism; Manufacture; Treatment; Dairy product; Gouda; Cheese; Acceleration
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