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2014•International Dairy JournalRequires access

Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

Mette W. Børsting, Maria K. Stallknecht, Finn Kvist Vogensen, Ylva Ardö

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Key concepts: Chymosin, Cheese ripening, Lactococcus lactis, Casein, Food science, Ripening, Cheesemaking, Chemistry

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Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin — Research Paper | ScholarLens