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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%.

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Accession: 000280889

Download citation: RISBibTeXText

DOI: 10.1017/s002202990001534x


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