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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-0299 
<br/><br/><label>Standard No.: </label>10.1017/s0022029902005861  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Colony Count, Microbial<br/>Electrophoresis, Polyacrylamide Gel<br/>Endopeptidases--metabolism<br/>Fermentation<br/>Food Technology<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--growth & development<br/>Lipids--analysis<br/>Proteins--analysis<br/>Saccharomyces cerevisiae--metabolism<br/>Taste