Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture.

@article{FernndezGarca2000FormationOB,
  title={Formation of biogenic amines in raw milk Hisp{\'a}nico cheese manufactured with proteinases and different levels of starter culture.},
  author={Estrella Fern{\'a}ndez-Garc{\'i}a and Javier Tomillo and Manuel N{\'u}{\~n}ez},
  journal={Journal of food protection},
  year={2000},
  volume={63 11},
  pages={1551-5}
}
Two proteinases, a neutral proteinase from Bacillus subtilis and a cysteine proteinase from Micrococcus sp., were used to accelerate the ripening process of raw cow's milk Hispánico cheese, a semihard variety. Two levels (0.1% and 1%) of a commercial starter culture containing Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris were added for… CONTINUE READING