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Fundamentals of Cheese Science
Cheese: Historical Aspects. Overview of Cheese Manufacture. Chemistry of Milk Constituents. Bacteriology of Cheese Milk. Starter Cultures. Enzymatic Coagulation of Milk. Post-Coagulation of RennetedExpand
Dairy Chemistry and Biochemistry
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids,Expand
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lac- tate mayExpand
Biochemistry of Cheese Ripening
Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result inExpand
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
The progress of lipolysis and its effect on flavour development during cheese ripening is reviewed. The review begins by describing the structure and composition of milk fat and thereafter discussesExpand
Advances in the study of proteolysis during cheese ripening
Cheese ripening involves a complex series of biochemical, and probably some chemical events, that leads to the characteristic taste, aroma and texture of each cheese variety. The most complex ofExpand
Significance of non-starter lactic acid bacteria in cheddar cheese
Factors that affect the growth of adventitious lactobacilli in cheddar cheese, their growth substrates and their contribution to cheese quality are discussed. Research on the use of LactobacillusExpand
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
The phytase activity of 12 species of sourdough lactic acid bacteria was screened. It was intracellular only, largely distributed among the species and strains of Lactobacillus sanfranciscensisExpand
Biochemistry of cheese ripening: Introduction and overview
This chapter discusses biochemistry of cheese ripening. Biochemical reactions that occur in cheese during ripening are usually grouped into four major categories: (1) glycolysis of residual lactoseExpand
Characterization of proteolysis during the ripening of semi-dry fermented sausages.
Both indigenous and bacterial enzymes contributed to the initial degradation of myofibrillar proteins, and indigenous enzymes were responsible for the release of TCA-soluble peptides, which were further hydrolysed by bacterial enzymes. Expand