ShareEvaluation of commercial adjuncts for use in cheese ripening. 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese.
Author(s) : MADKOR S. A., TONG P. S., SODA M. el-
Type of article: Article
Details
- Original title: Evaluation of commercial adjuncts for use in cheese ripening. 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese.
- Record ID : 2001-1483
- Languages: English
- Source: Milchwissenschaft - vol. 55 - n. 7
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Milk and dairy products - Keywords: Ripening (cheese); Cheddar; Lactobacillus; Treatment; Freezing; Cheese; Additive
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