ACCELERATION OF CHEESE RIPENING BY THE ADDITION OF WHOLE CELLS OR CELL FREE EXTRACTS FROM LACTOBACILLUS-CASEI TO THE CHEESE CURD

被引：0

作者：

ELSODA, M ^{[1
]}

DESMAZEAUD, MJ ^{[1
]}

ABOUDONIA, S ^{[1
]}

KAMAL, N ^{[1
]}

机构：

[1] INRA,CTR NATL RECH ZOOTECH,CTR NATL RECH ZOOTECH,GENIE ALIMENTAIRE,MICROBIOL LAITIERE LAB,F-78350 JOUY EN JOSAS,FRANCE

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1981年 / 36卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：140 / 142

页数：3

共 33 条

[1] ACCELERATION OF CHEESE RIPENING BY THE ADDITION OF WHOLE CELLS OR CELL FREE EXTRACT OF LACTOBACILLUS-CASEI TO THE CHEESE CURD
ELSODA, M
ABOUDONIA, S
KAMAL, N
JOURNAL OF DAIRY SCIENCE, 1978, 61 : 101 - 101
[2] ACCELERATION OF CHEESE RIPENING BY THE ADDITION OF EXTRACTS FROM LACTOBACILLUS HELVETICUS, LACTOBACILLUS BULGARICUS AND LACTOBACILLUS LACTIS TO THE CHEESE CURD
ELSODA, M
DESMAZEAUD, MJ
ABOUDONIA, S
BADRAN, A
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1982, 37 (06): : 325 - 327
[3] ACCELERATION OF CHEESE RIPENING BY THE ADDITION OF THE CRUDE CELL FREE EXTRACT OF SOME LACTOBACILLI TO THE CHEESE CURD
ELSODA, MA
ABOUDONIA, S
BADRAN, A
JOURNAL OF DAIRY SCIENCE, 1978, 61 : 102 - 102
[4] THE PROTEINASES OF STREPTOCOCCUS-LACTIS AND LACTOBACILLUS-CASEI AND THEIR RELATIONSHIP TO CHEESE RIPENING
BARIBO, LE
FOSTER, EM
JOURNAL OF DAIRY SCIENCE, 1951, 34 (06) : 475 - 476
[5] GROWTH RESPONSE OF LACTOBACILLUS-CASEI VARIETY CASEI TO PROTEOLYSIS PRODUCTS IN CHEESE DURING RIPENING
NATH, KR
LEDFORD, RA
JOURNAL OF DAIRY SCIENCE, 1973, 56 (06) : 710 - 715
[6] ACCELERATED RIPENING OF RAS CHEESE USING FREEZE-SHOCKED MUTANT STRAINS OF LACTOBACILLUS-CASEI
ELSODA, MA
HANTIRA, AA
EZZAT, NI
ELSHAFEI, HK
FOOD CHEMISTRY, 1992, 44 (03) : 179 - 184
[7] ANALYSIS OF EXOPOLYSACCHARIDE PRODUCTION BY LACTOBACILLUS-CASEI CG11, ISOLATED FROM CHEESE
KOJIC, M
VUJCIC, M
BANINA, A
COCCONCELLI, P
CERNING, J
TOPISIROVIC, L
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1992, 58 (12) : 4086 - 4088
[8] EFFECT OF ADDITIVES AND LACTOBACILLUS-CASEI ON FLAVOR DEVELOPMENT IN CHEDDAR CHEESE FROM BUFFALO MILK
JHA, YK
SINGH, S
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1990, 27 (05): : 268 - 271
[9] ACCELERATION OF DOMIATTI CHEESE RIPENING USING EXTRACTS FROM SEVERAL LACTOBACILLI
ELSODA, M
EZZAT, N
ELDEEB, S
MASHALY, RI
MOUSTAPHA, F
LAIT, 1986, 66 (02): : 177 - 184
[10] ACCELERATION OF LOW-FAT CHEESE RIPENING USING LYOPHILIZED EXTRACTS OR FREEZE SHOCKED CELLS OF SOME CHEESE RELATED MICROORGANISMS
ELSODA, M
CHEN, C
RIESTERER, B
OLSON, N
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1991, 46 (06): : 358 - 360

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