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Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

Lane, C.N., Fox, P.F.·1996·International Dairy Journal

DOI 10.1016/0958-6946(95)00067-4

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Authors: Lane, C. N., & Fox, P. F.
Affiliations: University College Cork (IE)
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 1996-07
Volume: 6
Issue: 7
Pages: 715-728
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/0958-6946(95)00067-4
OpenAlex: W1983384561
Cited by: 126
References: 23
Citations by year: 2026: 1 · 2024: 2 · 2023: 1 · 2022: 3 · 2021: 2 · 2020: 1 · 2018: 3 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 5 · 2013: 4 · 2012: 6
FWCI: 14.91
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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 › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: Cheddar cheese, proteolysis, starter cultures, cheese ripening, glucono-δ-lactone, water-soluble nitrogen, free amino acids, small peptides, cheese coagulation, Lactococcus

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Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

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