Work

Accelerated ripening of Gouda cheese 1. Effect of Heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavour development

Year: 1987

Type: article

Abstract: Etude de l'efficacite de l'addition aux levains lactiques, de cellules entieres ayant prealablement subi un choc thermique. On observe une augmentation de l'intensite de la flaveur et une nette diminution de l'amertume par utilisation de souches appropriees (a activite peptidasique elevee)

Source: Milk science international/Milchwissenschaft

Authors: H. J. Bartels, M.E. Johnson, N. F. Olson

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $327

OpenAlex ID: W2323538877

FWCI: 6.69

Cites:

Cited by: 86

Related to: 10