Production des acides gras libres par des bactéries de la fermentation lactique et des moisissures sur le milieu de caséine
Open accessAbstract
Les caracteristiques de qualite des fromages affines sont liees strictement avec la qualite et la quantite des produits de transformation (metabolisme) des hydrates de carbone, des proteines et des lipides. Dans le procede d'affinage des diverses sortes de fromages, prennent part des combinaisons caracteristiques des enzymes qui sont produites par des micro-organismes et qui conditionnent la tendance desiree des transformations. C'est pourquoi le choix des combinaisons convenables de souches de bacteries lactiques ou de moisissures, qui entrent dans la composition des levains de fromagerie, joue un role tres important et demeure toujours actuel.
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Cites
Nakae, T., & Elliott, J. A. (1965) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(65)88219-4 · Cited by 86 · see citing works
Volatile Acids and the Aroma of Cheddar Cheese
Patton, S. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89162-6 · Cited by 68 · see citing works
Major Free Fatty Acids of Feta Cheese
Efthymiou, C. C. (1967) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(67)87345-4 · Cited by 35 · see citing works
Dumas, B. R., Maubois, J. L., Mocquot, G., et al. (1964) · Biochimica et Biophysica Acta (BBA) - General Subjects · doi:10.1016/0304-4165(64)90441-6 · Cited by 30 · see citing works
Les acides gras libres du fromage
KUZDZAL-SAVOIE, S., & Kuzdzal, W. (1967) · Le Lait · doi:10.1051/lait:1967461-4622 · Cited by 21 · see citing works
Volatile acids of Swiss cheese
Patton, S. (1964) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(64)88772-5 · Cited by 20 · see citing works
Valles, E., & Mocquot, G. (1968) · Le Lait · doi:10.1051/lait:1968479-48032 · Cited by 12 · see citing works
Rymaszewski, J., Poznański, S., & MAGINSKA, C. (1971) · Le Lait · doi:10.1051/lait:1971501-5022 · Cited by 2 · see citing works
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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611 · see citing works
- Authors
- KOWALEWSKA, J., POZNANSKI, S., & JAWORSKI, J.
- ORCID
- JAWORSKI, J.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1971
- Volume
- 51
- Issue
- 507
- Pages
- 421-430
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2006459731
- Semantic Scholar
- 6f9a82db9726e83233355ec7ded3139ed3c5baca
- Cited by
- 4
- References
- 8
- Citations by year
- 2018: 1 · 2013: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- free fatty acids, lactic acid bacteria, molds, fatty acid production
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