Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese

The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in low-fat Feta-type cheese was studied. Two controls, a full-fat cheese (∼220 g kg −1 fat) and a low-fat cheese (∼70 g kg −1 fat) made using the...

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Bibliographic Details
Published in:	International dairy journal Vol. 13; no. 2; pp. 179 - 189
Main Authors:	Michaelidou, A, Katsiari, M.C, Kondyli, E, Voutsinas, L.P, Alichanidis, E
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 2003 Elsevier Science
Subjects:	Adjunct culture Biological and medical sciences Feta cheese Food industries free amino acids Fundamental and applied biological sciences. Psychology high performance liquid chromatography Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis low fat cheeses Low-fat cheese Milk and cheese industries. Ice creams nitrogen content phosphotungstic acid polyacrylamide gel electrophoresis Proteolysis trichloroacetic acid Adjunct culture Proteolysis Feta cheese Low-fat cheese Lactic acid bacteria Conditioner Peptides Soft cheese Dairy product Lactococcus lactis subsp. cremoris Feta Low fat product Streptococcaceae Lactococcus lactis subsp. lactis Bacteria Micrococcales Chemical composition
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