ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE - FREE FATTY-ACID APPEARANCE AND CITRIC-ACID UTILIZATION

被引：18

作者：

JENSEN, JP ^{[1
]}

REINBOLD, GW ^{[1
]}

WASHAM, CJ ^{[1
]}

VEDAMUTHU, ER ^{[1
]}

机构：

[1] IOWA STATE UNIV,DEPT FOOD TECHNOL,AMES,IA 50010

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 02期

关键词：

D O I：

10.4315/0022-2747-38.2.78

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：78 / 83

页数：6

共 28 条

[1] A CHEMICAL INVESTIGATION OF THE VOLATILE FLAVOUR PRINCIPLE OF CHEDDAR CHEESE [J].

DACRE, JC .

JOURNAL OF DAIRY RESEARCH, 1955, 22 (02) :219-223

[2] THE DEVELOPMENT OF FLAVOR IN AMERICAN CHEDDAR CHEESE MADE FROM PASTEURIZED MILK WITH STREPTOCOCCUS-FAECALIS STARTER [J].

DAHLBERG, AC ;

KOSIKOWSKY, FV .

JOURNAL OF DAIRY SCIENCE, 1948, 31 (04) :275-284

[3]

DORN F. L., 1942, Journal of Dairy Science, V25, P727

[4]

DOVAT AM, 1966, THESIS IOWA STATE U

[5]

FEAGAN J. T., 1959, AUSTRALIAN JOUR DAIRY TECHNOL, V14, P59

[6] FLAVOR OF CHEDDAR CHEESE [J].

FORSS, DA ;

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1966, 49 (01) :89-+

[7]

FREEMAN TR, 1959, 666 KY AGR EXP STA B

[8]

Friedemann TE, 1939, J BIOL CHEM, V130, P757

[9] UTILIZATION OF MILK CITRATE BY LACTIC ACID BACTERIA AND BLOWING OF FILM-WRAPPED CHEESE [J].

FRYER, TF ;

SHARPE, ME ;

REITER, B .

JOURNAL OF DAIRY RESEARCH, 1970, 37 (01) :17-&

[10]

GILLESPIE DC, 1953, BACT P, P80

← 1 2 3 →