+ 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

Production of c-aminobutyric acid by cheese starters during cheese ripening



Production of c-aminobutyric acid by cheese starters during cheese ripening



Journal of Dairy Science 81(6): 86-91




Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 018068739

Download citation: RISBibTeXText


Related references

Production of gamma-aminobutyric acid by cheese starters during cheese ripening. Journal of Dairy Science 81(6): 1486-1491, 1998

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 cheese ripening. I. Acceleration of cheese ripening by use of modified starters. Meieriposten 76(21): 573-579, 1987

Experiments with cheese and butter starters for the ripening of cheese milk. Mejeritek. Medd, 6, 137-44, 1949

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, 1975

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

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 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

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

Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters. Dairy Science & Technology (EDP Sciences) 93(3): 315-327, 2013

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

Contribution to the biochemistry of cheese ripening. Part XIII. Glutamic acid de-carboxylase in ripening sour milk cheese.. Z. LebensmittUntersuch, 102: 1, 13-27, 1955

Biochemistry of cheese ripening. 23. Quantitative studies on the changes of the peptide and amino acid fractions in ripening of sour milk cheese. Ztschr. Lebensmittel-Untersuch.-Forsch 108: 414-421, 1958

Contribution to the biochemistry of cheese ripening. Part II. The N-balance during the ripening of acid skim-milk cheese of various types.. Z. LebensmittUntersuch, 98: 4, 258-74, 1954