Variability of the species and strain phenotype composition of the non-starter lactic acid bacterial population of cheddar cheese manufactured in a commercial creamery

By Williams A.G.   Choi S.-C.   Banks J.M.  

Food Research International, Vol. 35, Iss. 5, 2002-01 ,pp. : 483-493

Elsevier

Access to resources Recommend Favorite

Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure

By Lues J.F.R.   Smit E.J.   van Zyl J.M.  

Food Microbiology, Vol. 16, Iss. 6, 1999-12 ,pp. : 645-651

Elsevier

Access to resources Recommend Favorite

Ion-exchange HPLC analysis of a broad spectrum of organic acids from matured Cheddar cheese and assessment of extraction methods

By Lues J.F.R.   Botha W.C.   Smit E.J.  

Food Research International, Vol. 31, Iss. 6, 1998-08 ,pp. : 441-447

Elsevier

Access to resources Recommend Favorite

Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

By Vicente M.S.   Ibanez F.C.   Barcina Y.   Barron L.J.R.  

Food Chemistry, Vol. 72, Iss. 3, 2001-02 ,pp. : 309-317

Elsevier

Access to resources Recommend Favorite

Freezing low moisture Mozzarella cheese: changes in organic acid content

By Califano A.N.   Bevilacqua A.E.  

Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 193-198

Elsevier

Access to resources Recommend Favorite