Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.

@article{Garde2003ProteolysisVC,
  title={Proteolysis, volatile compounds, and sensory evaluation in Hisp{\'a}nico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.},
  author={Sonia Garde and Pilar Gaya and Estrella Fern{\'a}ndez-Garc{\'i}a and Margarita Y. Medina and Manuel N{\'u}{\~n}ez},
  journal={Journal of dairy science},
  year={2003},
  volume={86 10},
  pages={3038-47}
}
Nisin, free or incorporated in calcium alginate microparticles, was added to pasteurized milk (80% cows' and 20% ewes' milk) used for the manufacture of Hispánico cheese with a mesophilic starter and a thermophilic adjunct culture of high aminopeptidase activity. Addition of nisin incorporated in microparticles promoted early lysis of thermophilic adjunct… CONTINUE READING