Production of cheddar cheese using a Lactococcus lactis ssp. Cremoris SK11 derivative with enhanced aminopeptidase activity
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Increasing the concentration of FAA in cheese (e.g., through the action of early lysing, lysozyme-treated cells, or the use of Lactococcus starter engineered to overproduce PepN) does not accelerate ripening or flavour intensity.
“increasing the concentration of FAA in cheese (e.g., through the action of early lysing, lysozyme-treated cells [74], or the use of Lactococcus starter engineered to overproduce PepN [23,88]) does not accelerate ripening or flavour intensity.”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [23]
Cites
Proteolysis During Cheese Manufacture and Ripening
Fox, P. F. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79246-8 · Cited by 593 · see citing works
Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview
Visser, S. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77354-3 · Cited by 305 · see citing works
The chemistry of flavour and texture generation in cheese
Adda, J., Gripon, J. C., & Vassal, L. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90073-5 · Cited by 213 · see citing works
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
Cheddar cheese ripening and flavor characterization: A review
Murtaza, M. A., Ur-Rehman, S., Anjum, F. M., Huma, N., & Hafiz, I. (2014) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.634531 · Cited by 94 · see citing works
Banks, J. M., Yvon, M., Gripon, J. C., de la Fuente, M. A., Brechany, E. Y., Williams, A. G., & Muir, D. D. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00053-x · Cited by 93 · see citing works
Proteolytic systems of dairy lactic acid bacteria
Mulholland, F. (1997) · Microbiology and Biochemistry of Cheese and Fermented Milk · doi:10.1007/978-1-4613-1121-8_9 · Cited by 5 · see citing works
- Authors
- Christensen, J. E., Johnson, M. E., & Steele, J. L.
- Affiliations
- University of Wisconsin–Madison (US)
- Corresponding author
- Steele, James L.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1995-01
- Volume
- 5
- Issue
- 4
- Pages
- 367-379
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W1978262442
- Cited by
- 57
- References
- 3
- Citations by year
- 2024: 2 · 2023: 1 · 2022: 1 · 2016: 3 · 2013: 1
- FWCI
- 7.48
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Cheddar cheese, Lactococcus lactis ssp. cremoris, CD13, Lactobacillus helveticus, cheese ripening, free amino acids, lysine, methionine, soluble nitrogen, cheese flavor
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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