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Proteolysis and volatile components of reduced-fat cheeses made from ultrafiltered milk and different starters supplemented with lactobacilli and Lac^-Prt^-lactococci
Protéolyse et composés volatils de fromages à teneur réduite en matière grasse préparés avec du lait ultrafiltré et différents levains additionnés de lactobacilles et de lactocoques Lac-Prt-

J Rodriguez, T. Requena, E. Valero, I. Martinez-Castro, R. Lopez-Fandino and M. Juarez

Lait, 77 6 (1997) 717-728

Accepted: 12 May 1997

DOI: https://doi.org/10.1051/lait:1997651

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