Sheehan, A <br/><br/>
Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.  [electronic resource] 

 -  Journal of applied microbiology  Apr 2006 
 - 893-901 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1364-5072 
<br/><br/><label>Standard No.: </label>10.1111/j.1365-2672.2005.02815.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--microbiology<br/>Chymosin--metabolism<br/>Food Handling--methods<br/>Food Microbiology<br/>L-Lactate Dehydrogenase--metabolism<br/>Lactococcus lactis--physiology<br/>Peptide Hydrolases--metabolism