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Presence of peptidase activities in different varieties of cheese

1999

Gatti, M. | Fornasari, M.E. | Mucchetti, G. | Addeo, F. | Neviani, E. (Microbiology and Enzymology Department, Istituto Sperimentale Lattiero Caseario, Via A. Lombardo, 11-26900 Lodi (Italy))

AGROVOC Keywords
cheese cultivos iniciadores culture starter fromage lactic acid bacteria maduramiento milk products peptidasas peptidase peptidases processed cheese produit laitier queso queso elaborado ripening starter cultures yaourt yoghurt yogur
Bibliographic information
Volume 28 Issue 5
Pagination
pp. 368-372
Other Subjects
Fromage a pate fondue; Fabrication fromagere; Bacterias acidolacticas; Murissage; Cheesemaking; Bacterie lactique; Productos lacteos; Fabricacion del queso
Language
English
Note
14 ref.
1999-08-15
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