|
|
Article: Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- August 1, 2006
- Author:
-
;
;
;
;
;
;
;
;
|
Copyright informationCopyright American Dairy Science Association Aug 2006. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
The effects of high-pressure treatment, by itself or in combination with a bacteriocin-producing culture added to milk, on the proteolysis, texture, and taste of Hispánico cheese were investigated. Two vats of cheese were manufactured from a mixture of cow and ewe milk. Milk in one vat was inoculated with 0.5% Lactococcus lactis ssp. lactis INIA 415, a nisin Z and lacticin 481 producer; 0.5% L. lactis ssp. lactis INIA 415-2, a bacteriocin-nonproducing mutant; and 2% of a commercial Streptococcus thermophilus culture. Milk in the other vat was inoculated with 1% L. lactis ssp. lactis INIA 415-2 and 2% S. thermophilus culture. After ripening for 15 d at 12°C, half of the cheeses ...
Related newspaper, magazine, and journal articles:
|