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

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

Research output: Contribution to journal › Journal article › Research › peer-review

7 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	41
Pages (from-to)	38-45
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2014.09.002
Publication status	Published - 2015

Access to Document

In: International Dairy Journal, Vol. 41, 2015, p. 38-45.

Research output: Contribution to journal › Journal article › Research › peer-review

@article{cd7fcabeaef14341bee281dd433dfd18,

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

author = "B{\o}rsting, {Mette Winther} and Stallknecht, {Maria K.} and Vogensen, {Finn Kvist} and Ard{\"o}, {Ylva Margareta}",

year = "2015",

doi = "10.1016/j.idairyj.2014.09.002",

language = "English",

volume = "41",

pages = "38--45",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

}

TY - JOUR

T1 - Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

AU - Børsting, Mette Winther

AU - Stallknecht, Maria K.

AU - Vogensen, Finn Kvist

AU - Ardö, Ylva Margareta

PY - 2015

Y1 - 2015

U2 - 10.1016/j.idairyj.2014.09.002

DO - 10.1016/j.idairyj.2014.09.002

M3 - Journal article

VL - 41

SP - 38

EP - 45

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -