Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus

被引：3
|
作者：
Upadhyay, VK
Ravn, P
Israelsen, H
Sousa, MJ
Kelly, AL
McSweeney, PLH [1 ]
机构：
[1] Natl Univ Ireland Univ Coll Cork, Dept Food & Nutrit Sci, Cork, Ireland
[2] Bioneer AS, DK-2970 Horsholm, Denmark
来源：
JOURNAL OF DAIRY RESEARCH | 2006年 / 73卷 / 01期
关键词：
Cheddar cheese; streptokinase; plasmin; accelerated ripening;
D O I：
10.1017/S0022029905001652
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
[No abstract available]
引用
收藏
页码：70 / 73
页数：4
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