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Título: | Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture |
Autor: | Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | Fecha de publicación: | 1997 | Editor: | Springer Nature | Citación: | Biotechnology Letters 19: 1011-1014 (1997) | Resumen: | Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture. | URI: | http://hdl.handle.net/10261/291005 | DOI: | 10.1023/A1018451401925 | ISSN: | 0141-5492 | E-ISSN: | 1573-6776 |
Aparece en las colecciones: | (INIA) Artículos |
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