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Titolo:
THE ROLE OF LACTIC-ACID BACTERIA IN ACCELERATED CHEESE RIPENING
Autore:
ELSODA MA;
Indirizzi:
UNIV ALEXANDRIA,FAC AGR,DEPT AGR IND ALEXANDRIA EGYPT
Titolo Testata:
FEMS microbiology reviews
fascicolo: 1-3, volume: 12, anno: 1993,
pagine: 239 - 252
SICI:
0168-6445(1993)12:1-3<239:TROLBI>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
CELL-FREE-EXTRACTS; HEAT-SHOCKED LACTOBACILLI; CHEDDAR CHEESE; FLAVOR DEVELOPMENT; RAS CHEESE; BREVIBACTERIUM-LINENS; GOUDA CHEESE; COMMERCIAL PROTEINASE; INTRACELLULAR ENZYMES; STARTER BACTERIA;
Keywords:
ACCELERATION OF CHEESE RIPENING; LACTOCOCCUS; LACTOBACILLUS; ENZYMES; ATTENUATED CELLS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
91
Recensione:
Indirizzi per estratti:
Citazione:
M.A. Elsoda, "THE ROLE OF LACTIC-ACID BACTERIA IN ACCELERATED CHEESE RIPENING", FEMS microbiology reviews, 12(1-3), 1993, pp. 239-252

Abstract

The ripening of cheese is a slow and consequently an expensive process. The economic advantage of rapid development of more intense cheese flavour in shorter periods of time would be substantial. Lactic acid bacteria play a key role during ripening and can therefore be used as accelerating agents. This review describes the different strategies where lactic acid bacteria or their enzymes were used to reduce the ripening time of cheese. The advantages, limitations and technical feasibility as well as the commercial potential of the different approaches are also considered.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/07/20 alle ore 17:55:26