Work

Accelerated ripening of Gouda cheese. 2. Effect of freeze-shocked Lactobacillus helveticus on proteolysis and flavor development.

Year: 1987

Type: article

Abstract: Etude de l'aptitude des bacteries lactiques ainsi traitees (a -24 degres C) et des memes bacteries intactes a la degradation des peptides amers et a l'affinage du fromage. Les resultats obtenus a l'aide des bacteries intactes ou traitees sont equivalentes ;cependant des flaveurs desagreables se developpent avec des bacteries intactes

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: W2515047919

FWCI: 8.136

Cites:

Cited by: 97

Related to: 10