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Filtern nach: Creator Courtney, Polly D. Schöpfer Shellhammer, Thomas H.

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Schöpfer:

Wick, Cheryl, Nienaber, Uwe, Anggraeni, Olga, Shellhammer, Thomas H., and Courtney, Polly D.

Abstract:

High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the...

Resource Type:

Article