A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.

A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. [electronic resource] - The Journal of dairy research Feb 2003 - 99-103 p. digital

Publication Type: Journal Article

0022-0299

10.1017/s0022029902005861 doi


Cheese--analysis
Colony Count, Microbial
Electrophoresis, Polyacrylamide Gel
Endopeptidases--metabolism
Fermentation
Food Technology
Humans
Hydrogen-Ion Concentration
Lactobacillus--growth & development
Lipids--analysis
Proteins--analysis
Saccharomyces cerevisiae--metabolism
Taste