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Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening

✍ Scribed by M. EL ABBOUDI; S. PANDIAN; G. TREPANIER; R.E. SIMARD; B. H. LEE


Book ID
108818257
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
310 KB
Volume
56
Category
Article
ISSN
0022-1147

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Utilization of freeze-shocked lactobacil
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## Abstract Freeze‐shocked cultures of __Lactobacillus helveticus__ or __Lactobacillus casei__ were added at levels of 1% and 2% to Ras cheese milk prior to renneting as an adjunct starter to enhance flavour development of cheese. These additives did not affect the gross chemical composition of the