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The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter.

Author(s) : CASLA D., FONTECHA J., GOMEZ R., PELAEZ C.

Type of article: Article

Summary

Measurement of the resistance of 2 strains of Lactococci lactis, as a function of the freezing method (slow or rapid) and storage life at -20 deg C (up to 4 months). The effects of cold storage on the aminopeptidasic and caseinolytic activities are predominant, whereas the freezing method has no effect. Frozen storage of cheese reduces the microbial viability and therefore viable flora during ripening.

Details

  • Original title: The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter.
  • Record ID : 1995-3680
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 200 - n. 1
  • Publication date: 1995

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