Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening - analysis by HPLC

被引：0
|
作者：
Gonzalez, De Llano, D.
Rodriguez, A.
Cuesta, P.
机构：
来源：
Journal of Applied Bacteriology | / 80卷 / 05期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening - Analysis by HPLC
    deLlano, DG
    Rodriguez, A
    Cuesta, P
    [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1996, 80 (05): : 570 - 576
  • [2] Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese
    Wang, Ji
    Zheng, Zhe
    Zhao, Xiao
    Yang, Yawei
    Yang, Zhennai
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2015, 21 (03) : 419 - 430
  • [3] Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures
    Sheehan, Jeremiah J.
    Fenelon, Mark A.
    Wilkinson, Martin G.
    McSweeney, Paul L. H.
    [J]. INTERNATIONAL DAIRY JOURNAL, 2007, 17 (06) : 704 - 716
  • [4] Effect of rate of cooling and ripening temperatures on non-starter lactic acid bacteria in cheese
    Khan, D. I.
    Anand, S.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2016, 94 : 262 - 263
  • [5] Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening
    Renes, E.
    Diezhandino, I.
    Fernandez, D.
    Ferrazza, R. E.
    Tornadijo, M. E.
    Fresno, J. M.
    [J]. FOOD MICROBIOLOGY, 2014, 44 : 271 - 277
  • [6] EFFECT OF QUATERNARY AMMONIUM COMPOUNDS ON ACTIVITY OF LACTIC ACID STARTER BACTERIA IN MILK AND CHEESE
    MILLER, DD
    ELLIKER, PR
    [J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (03) : 279 - 286
  • [7] RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES
    Shulga, N.
    Bovkun, A.
    Naumenko, O.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE, 2023, 17 (02): : 71 - 79
  • [8] CHEMICAL COMPOSITION AND SENSORY EVALUATION OF MOZZARELLA CHEESE: INFLUENCE BY MILK SOURCES, FAT LEVELS, STARTER CULTURES AND RIPENING PERIOD
    Sameen, Ayesha
    Anjum, Faqir Muhammad
    Huma, Nuzhat
    Nawaz, Haq
    [J]. PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES, 2010, 47 (01): : 26 - 31
  • [9] Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening
    Saiki, Risa
    Hagi, Tatsuro
    Narita, Takumi
    Kobayashi, Miho
    Sasaki, Keisuke
    Asahina, Yui
    Tajima, Atsushi
    Nomura, Masaru
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2018, 24 (02) : 299 - 309
  • [10] Fate of Lactococcus lactis starter cultures during late ripening in cheese models
    Ruggirello, Marianna
    Cocolin, Luca
    Dolci, Paola
    [J]. FOOD MICROBIOLOGY, 2016, 59 : 112 - 118
12345