Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk
- Author
- SHAKEEL-UR-REHMAN1 ; BANKS, J. M2 ; MCSWEENEY, P. L. H1 ; FOX, P. F1
[1] Department of Food Science and Technology, University College, Cork, Ireland
[2] Hannah Research Institute, Ayr, KA6 5HL Scotland, United Kingdom - Source
International dairy journal. 2000, Vol 10, Num 1-2, pp 45-53 ; ref : 1 p.1/4
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Affinage fromage Analyse sensorielle Bactérie lactique Cheddar Effet température Etude comparative Flaveur Lait cru Lait pasteurisé Multiplication microorganisme Protéolyse Dégradation enzymatique Fromage à pate dure Microflore Méthode analytique Produit laitier Propriété organoleptique
- Keyword (en)
- Cheese ripening Sensory analysis Lactic acid bacteria Cheddar Temperature effect Comparative study Flavor Raw milk Pasteurized milk Microorganism growth Proteolysis Enzymatic digestion Hard cheese Microflora Analytical method Dairy product Organoleptic properties
- Keyword (es)
- Curación queso Análisis sensorial Bacteria láctica Cheddar Efecto temperatura Estudio comparativo Flavor Leche cruda Leche pasteurizada Multiplicación microorganismo Proteolisis Degradación enzimática Queso duro Microflora Método analítico Producto lácteo Propiedad organoléptica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1452300
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(00)00022-4 
https://dx.doi.org/10.1016/S0958-6946(00)00022-4
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