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Showing 1 to 2 of 2 for “"Non starter lactic acid bacteria"”.
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Primary proteolysis of caseins in cheddar cheese
… action of cathepsin D, the principal indigenous acid milk proteinase, on caseins was studied and its pH optimum and sensitivity to NaCI determined. The action of cathepsin D on αs1-, αs2-, β- and κ-caseins was compared with that of chymosin and was found to be generally similar for the hydrolysis …
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… cheese in order to control the growth of “wild” nonstarter lactic acid bacteria. No suppression of growth of the indicator strain was observed in the experimental cheese. The bacteriocin produced by Lactobacillus paracasei DPC 4715 was sensitive to chymosin and cathepsin D and it may have been …