+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening

Journal of Dairy Research 42(2): 313-326

Starter streptococci and lactobacilli were subjected to sub-lethal heat treatment (59 and 69 deg C, respectively) to prevent them from producing lactic acid, but only reducing their proteolytic activity by 10-30%.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 000280889

Download citation: RISBibTeXText

DOI: 10.1017/s002202990001534x

Related references

Studies on cheese ripening. X. Preparation of enzyme-rich cheese starter of Aspergillus oryzae-chosen B and its effect on cheese ripening.. Jap. J. zootech. Sci, 33: 2, 152-55, 1962

Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures. International dairy journal 17(6): 704-716, 2007

Accelerated ripening and new prospects in cheese production. II. Effect of addition of enzyme extract from lactic acid bacteria on Grana cheese slurries. Scienza e Tecnica Lattiero Casearia 34(3): 159-164, 1983

Studies on cheese ripening. I. Analysis of protein and fat decomposition products in various cheese. II. Changes of various nitrogenous compounds and fat hydrolysis during cheese ripening. III. Effects of adding CaCl2 on the hardness of curd and ripening of Gouda cheese.. Rep. Res. Lab., Snow Brand Milk Prod, Japan, 53: 16, 1958

Accelerated ripening of Edam cheese with modified lactic starter bacteria. 1. Influence of heat-shocked mesophilic lactic starter bacteria 022 on ripening and flavour development. Proceedings: 5th Egyptian conference for dairy science and technology: 144, 1992

Effect of ripening conditions on Parmigiano Reggiano cheese. Part 1: cheese stored in various cheese stores during the second year of ripening. Scienza e Tecnica Lattiero Casearia 46(1): 39-55, 1995

Accelerated cheese ripening. A method of increasing or changing bacterial counts in cheese through pH-controlled cheesemaking. Nordisk Mejeriindustri 3(2): 42-45, 69, 1976

Experimental production of Edam cheese using frozen concentrates of lactic acid bacteria, with particular reference to the process of cheese ripening. Roczniki technologii i Chemii Zywnosci 24(1): 87-101, 1974

Manufacture of Gouda cheese. II. The effect of cheese milk ripening, cooking temperature and the temperature in the ripening room upon the chemical and organoleptical quality characteristics of the cheese.. Meieriposten 51: 3; 4; 5; 6; 7; 8, 42-50; 65-73; 96-104; 117-25; 149-51; 161-63, 1962

Cheese ripening studied by strictly aseptic techniques of cheesemaking part 1 methods for strictly aseptic making of cheese and effect of some bacteria on its ripening. Verslagen van Landbouwkundige Onderzoekingen (Agricultural Research Reports) (870): NO PAGE, 1977

The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese). Journal of Applied Microbiology 88(3): 421-429, 2000

Effect of using autolyzed starter and cheese slurry on acceleration of Ras cheese ripening made from mixture of goat's and cow's milk. Egyptian Journal of Dairy Science 22(1): 67-80, 1994

Effect of beta -casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening. Food Research International 38(5): 523-531, 2005

Studies on the development of processed cheese made with Cheddar cheese and Gouda cheese. I. Determination of ripening properties of the natural cheese. Korean Journal of Dairy Science 12(2): 164-171, 1990

The manufacture of Wishari-like cheese from cows' milk. I. Isolation and characterization of some microorganisms involved in cheese ripening and the study of their growth rates during cheese ripening. Iraqi Journal of Agricultural Science 1980; 13: 289-303, 1978