Effect of Adjunct Culture &lt;i&gt;Lactobacillus helveticus&lt;/i&gt;(B02) on the Co

Effect of Adjunct Culture <i>Lactobacillus helveticus</i>(B02) on the Co

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：chi2046

【摘要】

：

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripen

【作者】

：

Natália Chinellato de Aza

【机构】

：

FaculdadedeCiê,nciasAplicadas,CentrodeTecnologiadeLaticí,nios,FaculdadedeEngenhariadeAliment

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2017年5期

【关键词】

：

Amino Acids CHEESE L. helveticus RIPENING SENSORY Analysis Amino Acids Cheese L.

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At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of f

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