Accelerated maturation of cheese
- 31 December 1993
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 3 (4-6), 531-544
- https://doi.org/10.1016/0958-6946(93)90030-4
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Milk Plasmin Activity Influence on Cheddar Cheese Quality during RipeningJournal of Food Science, 1992
- Contribution of plasmin to Cheddar cheese ripening: effect of added plasminJournal of Dairy Research, 1992
- Recent Developments in Accelerated Cheese RipeningJournal of Dairy Science, 1991
- Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acidJournal of Agricultural and Food Chemistry, 1991
- Microencapsulated enzyme systems for the acceleration of cheese ripeningJournal of Microencapsulation, 1989
- Acceleration of cheese ripeningFood Biotechnology, 1988
- Acceleration of Cheese Ripening: Recent AdvancesJournal of Food Protection, 1986
- Improving the quality of Domiati cheese made from recombined milkFood Chemistry, 1986
- Domiati cheese made with ultrafiltered reconstituted milk and lipolysed recombined creamJournal of Dairy Research, 1983
- Activité protéolytique intracellulaire de streptocoques lactiques mésophiles. Rôle au cours de l'affinage des fromagesLe Lait, 1979