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Results: 1-9 |
Results: 9
Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
Authors: Hynes, E Ogier, JC Delacroix-Buchet, A
Citation: E. Hynes et al., Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture, INT DAIRY J, 11(8), 2001, pp. 587-597
Influence of milk-clotting enzyme in proteolysis during ripening of Cremoso Argentino cheese
Authors: Hynes, E Delacroix-Buchet, A Zalazar, C
Citation: E. Hynes et al., Influence of milk-clotting enzyme in proteolysis during ripening of Cremoso Argentino cheese, AUST J DAIR, 56(3), 2001, pp. 208-212
Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions
Authors: Hynes, E Ogier, JC Delacroix-Buchet, A
Citation: E. Hynes et al., Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions, INT DAIRY J, 10(10), 2000, pp. 733-737
Transfer of cadmium from goat milk to cream and to rennet and lactic curds.
Authors: Milhaud, GE Delacroix-Buchet, A Han, M Mehennaoui, S Duche, A Enriquez, B Kolf-Clauw, M
Citation: Ge. Milhaud et al., Transfer of cadmium from goat milk to cream and to rennet and lactic curds., LAIT, 80(2), 2000, pp. 277-288
Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese
Authors: Rijnen, L Delacroix-Buchet, A Demaizieres, D Le Quere, JL Gripon, JC Yvon, M
Citation: L. Rijnen et al., Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese, INT DAIRY J, 9(12), 1999, pp. 877-885
Comparative study of cadmium transfer in ewe and cow milks during rennet and lactic curds preparation
Authors: Mehennaoui, S Delacroix-Buchet, A Duche, A Enriquez, B Kolf-Clauw, M Milhaud, G
Citation: S. Mehennaoui et al., Comparative study of cadmium transfer in ewe and cow milks during rennet and lactic curds preparation, ARCH ENV C, 37(3), 1999, pp. 389-395
Relation between pH, degree of proteolysis and consistency in soft cheeses
Authors: Hynes, E Delacroix-Buchet, A Meinardi, CA Zalazar, CA
Citation: E. Hynes et al., Relation between pH, degree of proteolysis and consistency in soft cheeses, AUST J DAIR, 54(1), 1999, pp. 24-27
Involvement of a prophage in the lysis of Lactococcus lactis subsp. cremoris AM2 during cheese ripening
Authors: Lepeuple, AS Vassal, L Cesselin, B Delacroix-Buchet, A Gripon, JC Chapot-Chartier, MP
Citation: As. Lepeuple et al., Involvement of a prophage in the lysis of Lactococcus lactis subsp. cremoris AM2 during cheese ripening, INT DAIRY J, 8(7), 1998, pp. 667-674
Transfer of cadmium from ewe milk to cream and to rennet and lactic curds.
Authors: Milhaud, GE Vassal, L Federspiel, B Delacroix-Buchet, A Mehennaoui, S Charles, E Enriquez, B Kolf-Clauw, M
Citation: Ge. Milhaud et al., Transfer of cadmium from ewe milk to cream and to rennet and lactic curds., LAIT, 78(6), 1998, pp. 689-698
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