MANUFACTURE OF CHEDDAR CHEESE USING PROTEINASE-NEGATIVE MUTANTS OF STREPTOCOCCUS-CREMORIS

被引：25

作者：

OBERG, CJ ^{[1
]}

DAVIS, LH ^{[1
]}

RICHARDSON, GH ^{[1
]}

ERNSTROM, CA ^{[1
]}

机构：

[1] UTAH STATE UNIV,DEPT NUTR & FOOD SCI,LOGAN,UT 84322

来源：

JOURNAL OF DAIRY SCIENCE | 1986年 / 69卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(86)80759-7

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

页码：2975 / 2981

页数：7

共 47 条

[31] THE EFFECTS OF INCREASED STARTER POPULATIONS, ADDED NEUTRAL PROTEINASE AND ELEVATED-TEMPERATURE STORAGE ON CHEDDAR CHEESE MANUFACTURE AND MATURATION
FEDRICK, IA
CROMIE, SJ
DULLEY, JR
GILES, JE
NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1986, 21 (03): : 191 - 203
[32] USE OF GALACTOSE-FERMENTING STREPTOCOCCUS-THERMOPHILUS IN THE MANUFACTURE OF SWISS, MOZZARELLA, AND SHORT-METHOD CHEDDAR CHEESE
HUTKINS, R
HALAMBECK, SM
MORRIS, HA
JOURNAL OF DAIRY SCIENCE, 1986, 69 (01) : 1 - 8
[33] A NEW APPROACH USING HOMOGENIZATION OF CREAM IN THE MANUFACTURE OF REDUCED FAT CHEDDAR CHEESE .1. MANUFACTURE, COMPOSITION, AND YIELD
METZGER, LE
MISTRY, VV
JOURNAL OF DAIRY SCIENCE, 1994, 77 (12) : 3506 - 3515
[34] PLASMID PROFILES OF LACTOSE-NEGATIVE, CITRATE-NEGATIVE AND PROTEINASE-NEGATIVE MUTANTS OF LACTOCOCCUS-LACTIS SUBSP LACTIS BIOVAR DIACETYLACTIS STRAIN-N-7
NAKAMURA, S
TAGAWA, Y
MIYAMOTO, T
KATAOKA, K
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1992, 47 (06): : 358 - 361
[35] PRODUCTION OF CHEDDAR CHEESE USING A LACTOCOCCUS-LACTIS SSP CREMORIS SK11 DERIVATIVE WITH ENHANCED AMINOPEPTIDASE ACTIVITY
CHRISTENSEN, JE
JOHNSON, ME
STEELE, JL
INTERNATIONAL DAIRY JOURNAL, 1995, 5 (04) : 367 - 379
[36] ISOLATION OF STREPTOCOCCUS-LACTIS C2 MUTANTS SELECTED FOR TEMPERATURE SENSITIVITY AND POTENTIAL USE IN CHEESE MANUFACTURE
FEIRTAG, JM
MCKAY, LL
JOURNAL OF DAIRY SCIENCE, 1987, 70 (09) : 1773 - 1778
[37] Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidiunn monoazide-PCR quantification
Desfosses-Foucault, Emilie
Dussault-Lepage, Veronique
Le Boucher, Clementine
Savard, Patricia
La Pointe, Gisele
Roy, Denis
FRONTIERS IN MICROBIOLOGY, 2012, 3
[38] USE OF STREPTOCOCCUS-LACTIS LAC- MUTANTS FOR ACCELERATING CHEDDAR CHEESE RIPENING .2. THEIR EFFECT ON THE RATE OF PROTEOLYSIS AND FLAVOR DEVELOPMENT
GRIEVE, PA
DULLEY, JR
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1983, 38 (02) : 49 - 54
[39] Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities
Broadbent, JR
Strickland, M
Weimer, BC
Johnson, ME
Steele, JL
JOURNAL OF DAIRY SCIENCE, 1998, 81 (02) : 327 - 337
[40] BITTER FLAVOR IN CHEESE .3. COMPARATIVE GEL-CHROMATOGRAPHIC ANALYSIS OF HYDROPHOBIC PEPTIDE FRACTIONS FROM 12 GOUDA-TYPE CHEESES AND IDENTIFICATION OF BITTER PEPTIDES ISOLATED FROM A CHEESE MADE WITH STREPTOCOCCUS-CREMORIS STRAIN HP
VISSER, S
SLANGEN, KJ
HUP, G
STADHOUDERS, J
NETHERLANDS MILK AND DAIRY JOURNAL, 1983, 37 (03): : 181 - 192

← 1 2 3 4 5 →