EFFECT OF COMBINING SINGLE-STRAIN CULTURES AS CHEESE STARTER ON BITTERNESS IN CHEDDAR CHEESE AT SIX MONTHS OF AGE

被引：19
作者：
EMMONS, DB
MCGUGAN, WA
ELLIOTT, JA
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1962年 / 45卷 / 05期
关键词：
D O I：
10.3168/jds.S0022-0302(62)89456-9
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：595 / &
相关论文
共 50 条
[31]   Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum [J].
Bi, Weiwei ;
Zhao, Guixing ;
Wang, Guangjin ;
Zhang, Bixian ;
Lu, Shuwen ;
Liu, Haofei ;
Li, Jinrong ;
Chen, Lei .
PROCEEDINGS OF THE 2017 INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE, ENERGY AND ENVIRONMENTAL ENGINEERING (MSEEE 2017), 2017, 125 :150-153
[32]   Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese [J].
Rynne, N. M. ;
Beresford, T. P. ;
Kelly, A. L. ;
Tunick, M. H. ;
Malin, E. L. ;
Guinee, T. P. .
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2007, 62 (01) :12-18
[33]   Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production [J].
Fortin, Marie-Helene ;
Champagne, Claude P. ;
St-Gelais, Daniel ;
Britten, Michel ;
Fustier, Patrick ;
Lacroix, Monique .
INTERNATIONAL DAIRY JOURNAL, 2011, 21 (02) :75-82
[34]   Characterization of Cheddar cheese juice is a useful index of starter strain related proteolysis during ripening [J].
Sheehan, Angela ;
O'Cuinn, G. ;
Fitzgerald, R. J. ;
Mc Sweeney, P. L. H. ;
Wilkinson, M. G. .
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2009, 64 (03) :272-276
[35]   Single-strain starter experimental cheese reveals anti-inflammatory effect of Propionibacterium freudenreichii CIRM BIA 129 in TNBS-colitis model [J].
Ple, Coline ;
Richoux, Romain ;
Jardin, Julien ;
Nurdin, Marine ;
Briand-Bion, Valerie ;
Parayre, Sandrine ;
Ferreira, Stephanie ;
Pot, Bruno ;
Bouguen, Guillaume ;
Deutsch, Stephanie-Marie ;
Falentin, Helene ;
Foligne, Benoit ;
Jan, Gwenael .
JOURNAL OF FUNCTIONAL FOODS, 2015, 18 :575-585
[36]   EFFECT OF NON-SALTING OF CHEDDAR CHEESE MADE WITH INDUCED STARTER FAILURE ON GROWTH OF CLOSTRIDIA AND KEEPING QUALITY OF PROCESSED CHEESE [J].
IBRAHIM, GF .
JOURNAL OF FOOD PROTECTION, 1982, 45 (04) :356-+
[37]   SENSORY CHANGES DURING MATURATION OF FAT-REDUCED CHEDDAR CHEESE - EFFECT OF ADDITION OF ENZYMATICALLY ACTIVE ATTENUATED STARTER CULTURES [J].
MUIR, DD ;
BANKS, JM ;
HUNTER, EA .
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1992, 47 (04) :218-222
[38]   ECONOMIC COMPARISONS OF CHEDDAR CHEESE MANUFACTURED WITH DEFINED-STRAIN AND COMMERCIAL MIXED-STRAIN CULTURES [J].
THUNELL, RK ;
BODYFELT, FW ;
SANDINE, WE .
JOURNAL OF DAIRY SCIENCE, 1984, 67 (05) :1061-1068
[39]   Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses [J].
Li, Weicheng ;
Shi, Yudong ;
Sun, Jiaqi ;
Guo, Xiaobin ;
Bian, Yanfei ;
Ren, Min ;
Liu, Yuetong ;
Yan, Qingquan ;
Du, Li ;
Kwok, Lai-Yu ;
Zong, Xuexing ;
Sun, Zhihong .
FOOD CHEMISTRY, 2025, 469
[40]   Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures [J].
Somerville, Vincent ;
Berthoud, Helene ;
Schmidt, Remo S. ;
Bachmann, Hans-Peter ;
Meng, Yi Helene ;
Fuchsmann, Pascal ;
von Ah, Ueli ;
Engel, Philipp .
ISME JOURNAL, 2022, 16 (02) :388-399
12345