Acceleration of cheese ripening

The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd after manufacture through the action of numerous enzymes...

Fox，F P. - 《Antonie Van Leeuwenhoek》

Acceleration of cheese ripening

The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow a...

PF Fox，JM Wallace，S Morgan，... - 《Antonie Van Leeuwenhoek》

Significance of non-starter lactic acid bacteria in Cheddar cheese

Factors that affect the growth of adventitious lactobacilli in cheddar cheese, their growth substrates and their contribution to cheese quality are discuss...

PF Fox，PLH Mcsweeney，CM Lynch - 《Australian Journal of Dairy Technology》

[Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development]. [English]

Mozzarella cheese was made with combinations of Streptococcus thermo- philus nongalactose (Gal-) and galactose fermenting (GaI +) strains and Lacto- bacill...

Bartels H.J.，Johnson M.E.，Olson N.F. - 《Milchwissenschaft-milk Science International》

Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme

Synergic effects of proteolytic enzymes from two different microbial sources on the ripening of Swedish hard cheese were studied. When extracellular proteo...

Y Ard?，HE Pettersson - 《Journal of Dairy Research》

Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lact...

Berkeley Electronic Press Selected Works

SA Madkor，ME Soda，PS Tong - 《Milchwissenschaft-milk Science International》

Promotion of Autolysis in Lactobacilli

The conditions of promotion of autolysis of three strains of Lactobacilli were investigated. The autolysis of L. acidophilus, L. helveticus and L. casei at exponential phase was remarkably enhanced by freezing storage at 20°C overnight.

O Kunio，S Yasushi - 《Journal of the Agricultural Chemical Society of Japan》

Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli

Berkeley Electronic Press Selected Works

M Elsoda，SA Madkor，PS Tong - Milchwissenschaft

Evaluation of commercial adjuncts for use in cheese ripening: 4. Comparison between attenuated and not attenuated lactobacilli

The influence of heat-shocking and freeze-shocking on cell viability, autolytic properties, aminopeptidase, esterase activities and acid production of L. h...

M El - 《Milchwissenschaft-milk Science International》

Autolysis and intracellular enzyme release from cheese related dairy lactobacilli

The ability of Lactobacillus helveticas, Lb. delbrueckii; subsp. bulgaricus, Lb. delbrueckii subsp. lactis, Lb. casei, Lb. plantarum, Lb. fermentum and Lb....

W El-Kholy，M El-Soda，N Ezzat，... - 《Dairy Science & Technology》