Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6792
Título: Glycolysis and proteolysis in Portuguese model cheeses: role of isolated lactic acid bacteria and coagulant
Autor: Pereira, C. I.
Gomes, E. O.
Gomes, A. M. P.
Malcata, F. X.
Data: 2006
Editora: Dairy Industry Association of Australia
Citação: PEREIRA, C. I. [et al] - Glycolysis and proteolysis in Portuguese model cheeses: role of isolated lactic acid bacteria and coagulant. The Australian Journal of Dairy Technology. ISSN 0004-9433 61: 2 (2006) 81-94
Resumo: Portuguese model cheeses were developed and manufactured according to traditional manufacturing practices. Sterile milk was divided into different batches and inoculated with well-defined starter cultures, comprising one Lactococcus, one Lactobacillus or the mixture of the two. The starters, in combination with either an animal or plant coagulant, were assessed for their effect on gross composition, production of organic compounds and proteolysis over a 60-day ripening period. The organic acids formed and the pattern of protein degradation were dependent on the experimental conditions while distinct patterns were observed for each starter strain or combination of strains.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6792
Versão do Editor: http://www.diaa.asn.au
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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