Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Andrews, A. T.
and
Alichanidis, E.
1975.
Acid phosphatase activity in cheese and starters.
Journal of Dairy Research,
Vol. 42,
Issue. 2,
p.
327.
Nelson, John H.
1975.
Impact of New Milk Clotting Enzymes on Cheese Technology.
Journal of Dairy Science,
Vol. 58,
Issue. 11,
p.
1739.
O'Keeffe, R. B.
Fox, P. F.
and
Daly, C.
1975.
Proteolysis in Cheddar cheese: influence of the rate of acid production during manufacture.
Journal of Dairy Research,
Vol. 42,
Issue. 1,
p.
111.
Law, B. A.
Castañón, Marisi J.
and
Sharpe, M. Elisabeth
1976.
The contribution of starter streptococci to flavour development in Cheddar cheese.
Journal of Dairy Research,
Vol. 43,
Issue. 2,
p.
301.
Lawrence, R. C.
Thomas, T. D.
and
Terzaghi, B. E.
1976.
Cheese starters.
Journal of Dairy Research,
Vol. 43,
Issue. 1,
p.
141.
Schmidt, R.H.
Morris, H.A.
and
Mckay, L.L.
1977.
Species Differences and Effect of Incubation Time on Lactic Streptococcal Intracellular Proteolytic Enzyme Activity.
Journal of Dairy Science,
Vol. 60,
Issue. 11,
p.
1677.
Schmidt, R.H.
Morris, H.A.
and
McKay, L.L.
1977.
Cellular Location and Characteristics of Peptidase Enzymes in Lactic Streptococci.
Journal of Dairy Science,
Vol. 60,
Issue. 5,
p.
710.
Law, B. A.
1977.
Dipeptide utilization by starter streptococci.
Journal of Dairy Research,
Vol. 44,
Issue. 2,
p.
309.
Law, Barry A.
and
Sharpe, M. Elisabeth
1978.
Formation of methanethiol by bacteria isolated from raw milk and Cheddar cheese.
Journal of Dairy Research,
Vol. 45,
Issue. 2,
p.
267.
O'Keeffe, Arthur M.
Fox, Patrick F.
and
Daly, Charles
1978.
Proteolysis in Cheddar cheese: role of coagulant and starter bacteria.
Journal of Dairy Research,
Vol. 45,
Issue. 3,
p.
465.
Soda, Morsi El
Bergère, Jean-Louis
and
Desmazeaud, Michel J.
1978.
Detection and localization of peptide hydrolases inLactobadllus casei.
Journal of Dairy Research,
Vol. 45,
Issue. 3,
p.
519.
Torgersen, Helge
and
Sørhaug, Terje
1978.
Peptide hydrolases ofBrevibacterium linens.
FEMS Microbiology Letters,
Vol. 4,
Issue. 3,
p.
151.
SHARPE, M. ELISABETH
1979.
Lactic acid bacteria in the dairy industry.
International Journal of Dairy Technology,
Vol. 32,
Issue. 1,
p.
9.
LAW, B. A.
1979.
Extracellular Peptidases in Group N Streptococci used as Cheese Starters.
Journal of Applied Bacteriology,
Vol. 46,
Issue. 3,
p.
455.
Exterkate, Fred A.
1979.
Effect of membrane perturbing treatments on the membrane-bound peptidases ofStreptococcus cremorisHP.
Journal of Dairy Research,
Vol. 46,
Issue. 3,
p.
473.
CLIFFE, A. J.
and
LAW, B. A.
1979.
An Electrophoretic Study of Peptidases in Starter Streptococci and in Cheddar Cheese.
Journal of Applied Bacteriology,
Vol. 47,
Issue. 1,
p.
65.
SALJI, JOSEPH P.
and
KROGER, MANFRED
1981.
Proteolysis and Lipolysis in Ripening Cheddar Cheese Made with Conventional Bulk Starter and with Frozen Concentrated Direct‐to‐the‐Vat Starter Culture.
Journal of Food Science,
Vol. 46,
Issue. 5,
p.
1345.
Law, Barry A.
and
Kolstad, Jens
1983.
Proteolytic systems in lactic acid bacteria.
Antonie van Leeuwenhoek,
Vol. 49,
Issue. 3,
p.
225.
Law, Barry A.
and
Wigmore, Anne S.
1983.
Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci.
Journal of Dairy Research,
Vol. 50,
Issue. 4,
p.
519.
Kaminogawa, Shuichi
Ninomiya, Takashi
and
Yamauchi, Kunio
1984.
Aminopeptidase Profiles of Lactic Streptococci.
Journal of Dairy Science,
Vol. 67,
Issue. 11,
p.
2483.