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Article
Thermal, Ultra High Pressure, and Pulsed Electric Field Attenuation of Lactobacillus. Part 2
Agro Food Industry Hi-Tech
(2002)
Abstract
A well-balanced breakdown of casein into small peptides and amino acids is necessary during the development of cheese flavor. The proteolytic enzymes involved in the various stages of protein and peptide degradation can be categorized as residual milk clotting enzymes, natural milk proteinases, and proteolytic enzymes from lactic acid bacteria.
Disciplines
Publication Date
January, 2002
Publisher Statement
2002. TeknoScienze. Posted with permission.
Citation Information
Shih-Yu D. Lin, Stephanie Clark, Joseph R. Powers, Lloyd O. Luedecke, et al.. "Thermal, Ultra High Pressure, and Pulsed Electric Field Attenuation of Lactobacillus. Part 2" Agro Food Industry Hi-Tech Vol. 13 Iss. 1 (2002) p. 6 - 12 Available at: http://works.bepress.com/milkmade_stephanie_clark/15/