Isolation and investigation of micro-organisms causing brown defects in mould-ripened cheeses

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Bibliographic Details
Published inAustralian journal of dairy technology Vol. 55; no. 1; pp. 5 - 8
Main Authors ROSS, H. M, HARDEN, T. J, NICHOL, A. W, DEETH, H. C
Format Journal Article
LanguageEnglish
Published Melbourne Australian Society of Dairy Technology 01.04.2000
Dairy Industry Association of Australia
Subjects
Biological and medical sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Pseudomonadales
Cheese ripening
Temperature effect
Lyases
Chemical isolation
Pseudomonas
Fungi
Blue cheese
Corynebacterium
Enzymatic activity
Quality
Oxidative degradation
Saccharomycopsis lipolytica
Pigments
pH
Bacteria
Pseudomonadaceae
Ascomycetes
Corynebacteriaceae
Tyrosine phenol-lyase
Thallophyta
Microorganism growth
Enzyme
Dairy product
Carbon-carbon lyases
Browning
Chemical reaction
Manufacturing defect
Deterioration
Food technology
Actinomycetes
Catalyst activity
Physicochemical properties
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ISSN:0004-9433