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Orientador(es)
Resumo(s)
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.
Descrição
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Contexto Educativo
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
Editora
Dairy Industry Association of Australia