Nonthermal attenuation of Lactobacilli to accelerate cheese ripening
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Principal Investigator: |
Barry Swanson, WSU |
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Co-Investigators: |
Joseph Powers, WSU |
Project Summary:
The ultra high pressure attenuation of a selected Lactobacillus sp. reduces acid forming activity and provides viable cells which are resitant to autolysis in a pseudocurd system, yet provide enhanced protease and aminopeptidase activity. Cheddar cheeses containing adjunct UHP treated attenuated cultures to accelerate ripening will be made within the next three weeks.
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