161. Studies in Cheddar cheese. VI. The degradation of milk proteins by lactic acid bacteria isolated from cheese, alone, with sterile rennet and with whole rennet
1937 ◽
Vol 8
(2)
◽
pp. 238-244
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Keyword(s):
It has been shown by experiments in milk that the enzymes of commercial rennet in conjunction with the lactic acid bacteria occurring in Cheddar cheese can bring about protein breakdown similar in extent to that found in the ripe cheese as far as the non-protein nitrogen is concerned. The amino nitrogen produced is, however, much less than in cheese. This may be ascribed to the higher pH of cheese as compared with that of the milk cultures, since acidity adversely affects the peptidases present. Attention is drawn to the differences between the conditions.
1939 ◽
Vol 10
(1)
◽
pp. 20-34
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Keyword(s):
1995 ◽
Vol 58
(1)
◽
pp. 62-69
◽
Keyword(s):
Keyword(s):
2006 ◽
Vol 89
(5)
◽
pp. 1452-1466
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Keyword(s):
1975 ◽
Vol 38
(1)
◽
pp. 3-7
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Keyword(s):
1935 ◽
Vol 6
(2)
◽
pp. 175-190
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Keyword(s):
2013 ◽
Vol 33
(2)
◽
pp. 163-174
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2000 ◽
Vol 10
(1-2)
◽
pp. 45-53
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1998 ◽
Vol 8
(4)
◽
pp. 267-274
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