Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.-Reference-Cited by-同舟云学术

Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

Published:2007-01 Issue:1 Volume:17 Page:67-78
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ong L.,Henriksson A.,Shah N.P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference41 articles.

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4. Development of a quantitative model for enzyme-catalysed, time dependent changes in protein composition of Cheddar cheese during storage;Basch;Journal of Dairy Science,1989

5. Production of cottage cheese using dressing fermented by bifidobacteria;Blanchette;Journal of Dairy Science,1996

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