Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses
Milesi, M.M., Wolf, I.V., Bergamini, C.V., Hynes, E.R.
Published in Journal of dairy science (01.11.2010)
Published in Journal of dairy science (01.11.2010)
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Journal Article
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis
Bergamini, C.V., Hynes, E.R., Palma, S.B., Sabbag, N.G., Zalazar, C.A.
Published in International dairy journal (01.08.2009)
Published in International dairy journal (01.08.2009)
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Journal Article
Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Peralta, Guillermo Hugo, Wolf, I. V., Perotti, M. C., Bergamini, C. V., Hynes, E. R.
Published in Dairy science & technology (2016)
Published in Dairy science & technology (2016)
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Journal Article
Plasmin and coagulant activities in a minicurd model system: Study of technological parameters
Vélez, M.A., Perotti, M.C., Candioti, M.C., Bergamini, C.V., Hynes, E.R.
Published in Journal of dairy science (01.09.2016)
Published in Journal of dairy science (01.09.2016)
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Journal Article
Short communication: A new minicurd model system for hard cooked cheeses
Vélez, M.A., Perotti, M.C., Rebechi, S.R., Hynes, E.R.
Published in Journal of dairy science (01.06.2015)
Published in Journal of dairy science (01.06.2015)
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Journal Article
Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model
Bergamini, C.V., Peralta, G.H., Milesi, M.M., Hynes, E.R.
Published in Journal of dairy science (01.09.2013)
Published in Journal of dairy science (01.09.2013)
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Journal Article
Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
Meinardi, C A, Alonso, A A, Hynes, E R, Zalazar, C A
Published in International journal of dairy technology (01.08.2002)
Published in International journal of dairy technology (01.08.2002)
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Journal Article
Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening
Hynes, E.R., Meinardi, C.A., Sabbag, N., Cattaneo, T., Candioti, M.C., Zalazar, C.A.
Published in Journal of dairy science (01.06.2001)
Published in Journal of dairy science (01.06.2001)
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Journal Article
Preventing undesired eye formation in soft cheese
Giménez, P., Peralta, G.H., Guglielmotti, D., Audero, G., Páez, R., Hynes, E.R., Bergamini, C.V.
Published in International dairy journal (01.05.2021)
Published in International dairy journal (01.05.2021)
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Journal Article