Influence of bacteriocin-producing Lactococcus lactis on the ripening of Cheddar cheese
Food Science and Technology International
Published online on March 02, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Lactococcus lactissubsp.lactisL3A21M1, which produces the bacteriocin lacticin 481, was investigated for its ability to improve cheese ripening. Three laboratory-scale Cheddar-type cheeses were produced from pasteurized cow's milk in triplicate trials: ...
Lactococcus lactissubsp.lactisL3A21M1, which produces the bacteriocin lacticin 481, was investigated for its ability to improve cheese ripening. Three laboratory-scale Cheddar-type cheeses were produced from pasteurized cow's milk in triplicate trials: ...