Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.

@article{Hickey2007StarterSR,
  title={Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.},
  author={Dara K. Hickey and Kieran N Kilcawley and Tom P. J. Beresford and Elizabeth M Sheehan and Martin G. Wilkinson},
  journal={The Journal of dairy research},
  year={2007},
  volume={74 1},
  pages={9-17}
}
A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP… CONTINUE READING

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