Contribution of the indigenous microflora to the maturation of cheddar cheese
Tài liệu tham khảo
Andrews, 1983, Proteinases in normal bovine milk and their action on caseins, J. Dairy Res., 50, 45, 10.1017/S0022029900032519
Bullock, 1956, A chromatographic study of Cheddar cheese ripening, J. Dairy Sci., 39, 1229, 10.3168/jds.S0022-0302(56)94840-8
Bynum, 1984, Determination of free fatty acid content of Cheddar cheese by a copper soaps method, J. Dairy Sci., 67, 1521, 10.3168/jds.S0022-0302(84)81470-8
deMan, 1960, A medium for the cultivation of lactobacilli, J. Appl. Bacteriol., 23, 130, 10.1111/j.1365-2672.1960.tb00188.x
Folkertsma, 1992, Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening, J. Dairy Res., 59, 217, 10.1017/S0022029900030466
Fox, 1989, Proteolysis during cheese manufacture and ripening, J. Dairy Sci., 72, 1379, 10.3168/jds.S0022-0302(89)79246-8
Kandler, 1984, Regular, non-sporing Gram-positive rods, Vol 2, 1208
Khalid, 1990, Lactobacilli — their enzymes and role in ripening and spoilage of cheese: a review, J. Dairy Sci., 73, 2669, 10.3168/jds.S0022-0302(90)78952-7
Khalid, 1990, Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei, J. Dairy Sci., 73, 3068, 10.3168/jds.S0022-0302(90)78994-1
Kitchen, 1985, Indigenous milk enzymes, 239
Lau, 1990, Influence of pasteurization on fat and nitrogen recoveries and Cheddar cheese yield, J. Dairy Sci., 73, 561, 10.3168/jds.S0022-0302(90)78703-6
Lau, 1991, Influence of pasteurization of milk on protein breakdown in Cheddar cheese during ripening, J. Dairy Sci., 74, 727, 10.3168/jds.S0022-0302(91)78218-0
Martley, 1972, Cheddar cheese flavour. II: characteristics of single strain starters associated with good or poor flavour development, NZ J. Dairy Sci. Technol., 7, 38
Maubois, 1989, Applications of Membrane Techniques in the Dairy Industry — Proposals for a new Group of IDF Experts, 26
O'Sullivan, 1990, A scheme for the partial fractionation of cheese peptides, J. Dairy Res., 57, 135, 10.1017/S0022029900026698
Peterson, 1990, Nonstarter lactobacilli in Cheddar cheese: a review, J. Dairy Sci., 73, 1395, 10.3168/jds.S0022-0302(90)78804-2
Peterson, 1990, Peptidase profiling of lactobacilli associated with Cheddar cheese and its application to identification and selection of strains for cheese-ripening studies, J. Dairy Sci., 73, 1454, 10.3168/jds.S0022-0302(90)78810-8
Scarpellino, 1962, Evolution of volatile compounds in ripening raw and pasteurised milk Cheddar cheese observed by gas chromatography, J. Dairy Sci., 45, 343, 10.3168/jds.S0022-0302(62)89396-5
Sharpe, 1981, The genus Lactobacillus, Vol 2, 1653
Sherwood, 1936, Observations on the ripening of cheeses made from raw and pasteurised milk, J. Dairy Res., 7, 271, 10.1017/S0022029900001837
Terzaghi, 1975, Improved media for lactic streptococci and their bacteriophages, Appl. Microbiol., 29, 807, 10.1128/AEM.29.6.807-813.1975
Visser, 1977, Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking techniques, Neth. Milk Dairy J., 31, 120