Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese

Martin Wilkinson

Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese

Department of Biological Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Pages (from-to)	27-52
Journal	Irish Journal Of Food Science And Technology
Publication status	Published - 1991

Cite this

@article{0c698b0463c84b4282398c98a527a047,

title = "Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese",

author = "Martin Wilkinson",

year = "1991",

language = "English (Ireland)",

pages = "27--52",

journal = "Irish Journal Of Food Science And Technology",

}

TY - JOUR

T1 - Influence of Ripening Temperature, added commercial enzyme preparations and attenuated mutant (Lac-) Lactococcus lactis starter on the proteolysis and maturation of Cheddar cheese

AU - Wilkinson, Martin

PY - 1991

Y1 - 1991

M3 - Article

SP - 27

EP - 52

JO - Irish Journal Of Food Science And Technology

JF - Irish Journal Of Food Science And Technology

ER -