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Cited article:

Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

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Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation

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LWT - Food Science and Technology 69 17 (2016)
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Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening

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Innovative Food Science & Emerging Technologies 11 (4) 543 (2010)
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Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese

B. Juan, V. Ferragut, M. Buffa, B. Guamis and A.J. Trujillo
Journal of Dairy Science 90 (5) 2113 (2007)
https://doi.org/10.3168/jds.2006-791

Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus

E. Neviani, G. Giraffa, A. Brizzi and D. Carminati
Journal of Applied Bacteriology 79 (3) 302 (1995)
https://doi.org/10.1111/j.1365-2672.1995.tb03141.x

Proteinase, peptidase and esterase activities of cell-free extracts from wild strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from traditional Greek yogurt

Georgios Kalantzopoulos, Efthimia Tsakalidou and Eugenia Manolopoulou
Journal of Dairy Research 57 (4) 593 (1990)
https://doi.org/10.1017/S0022029900029642

Effect of the addition of extracts of thermophilic lactobacilli on acid production by Streptococcus thermophilus in milk

Denis H. Hemme, Véronique Schmal and Jean E. Auclair
Journal of Dairy Research 48 (01) 139 (1981)
https://doi.org/10.1017/S0022029900021555

Detection and localization of peptide hydrolases in Lactobadllus casei

Morsi El Soda, Jean-Louis Bergère and Michel J. Desmazeaud
Journal of Dairy Research 45 (3) 519 (1978)
https://doi.org/10.1017/S0022029900016757