The use of high pressure homogenization of lactic cultures for the release of cytoplasmic enzymes to enhance and accelerate Cheddar cheese flavor development /

The objective of this research was to accelerate proteolysis in Cheddar cheese slurries using homogenized whey as a source of enzymes. A peptidase assay was developed and peptidase activity was determined in milk, whey, cell free extracts of lactococci, and cells of lactococci after growth in broth...

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Bibliographic Details

Main Author:	Angell, Martha Elizabeth
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1996.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=743273361&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD