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Cited article:

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese
Impact de la protéolyse des lactobacilles thermophiles sur les propriétés filantes de l'emmental

Romain Richoux, Lydie Aubert, Grégory Roset, Jean-René Kerjean

Dairy Sci. Technol., 89 1 (2009) 31-41

Published online: 2008-12-17

DOI: https://doi.org/10.1051/dst:2008030

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