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Assessment of bacteriophage-insensitive culture bacteria for Cheddar cheese making and optimization of HPLC resolution and subsequent discriminant analysis for objective flavour evaluation



Assessment of bacteriophage-insensitive culture bacteria for Cheddar cheese making and optimization of HPLC resolution and subsequent discriminant analysis for objective flavour evaluation



Dissertation Abstracts International, B Sciences and Engineering 46(12): 4079-4080



Flavour development in Cheddar cheese made using bacteriophage-insensitive strains of Streptococcus cremoris was less than in control cheese made using conventional bulk starter. Proteolysis and rheological properties were examined. Texture was affected by the cheesemaking process, moisture content and yield point. Proteolysis, age, culture type and firmness were the most discriminating variables affecting cheese ripening.

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Accession: 001533016

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