(Q57758223)

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Role of dominant microflora of Picante cheese on proteolysis and lipolysis

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Role of dominant microflora of Picante cheese on proteolysis and lipolysis (English)

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A.Cristina Freitas

1

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Ana E. Pintado

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2

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Manuela E. Pintado

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3

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F.Xavier Malcata

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4

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publication date

September 1999

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published in

International Dairy Journal

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volume

9

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issue

9

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page(s)

593-603

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cites work

Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

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https://api.crossref.org/works/10.1016%2FS0958-6946%2899%2900129-6

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7 January 2021

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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese

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https://api.crossref.org/works/10.1016%2FS0958-6946%2899%2900129-6

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7 January 2021

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Microbiological Characterization of Picante da Beira Baixa Cheese

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Use of small ruminants' milk supplemented with available nitrogen as growth media for Bifidobacterium lactis and Lactobacillus acidophilus

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Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum

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Growth of yeasts in milk and associated changes to milk composition

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7 January 2021

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Technologically important characteristics of Enterococcus isolates from milk and dairy products

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7 January 2021

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10.1016/S0958-6946(99)00129-6

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(Q57758223)

Role of dominant microflora of Picante cheese on proteolysis and lipolysis

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