Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet

Journal of Dairy Research

Volumn 65, Issue 4, 1998, Pages 665-674

  Wium, Helle ^a   Kristiansen, Kristian R ^a   Qvist, Karsten B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

CAPILLARY ELECTROPHORESIS; CATHEPSIN D; CHEESE; ENZYME ACTIVITY; FOOD ANALYSIS; FOOD PROCESSING; MILK;

EID: 0031726965     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029998003100     Document Type: Article

References (30)

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