Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl

International Dairy Journal

Volumn 10, Issue 9, 2000, Pages 635-646

  Katsiari, M C ^a   Alichanidis, E ^b   Voutsinas, L P ^a   Roussis, I G ^c  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Cheese; Feta cheese; Proteolysis; Sodium

Indexed keywords

AMINO ACID; CHEESE RIPENING; CHEESE; DENSITOMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE; MILK; MIXTURE; POLYACRYLAMIDE GEL ELECTROPHORESIS; POTASSIUM CHLORIDE; PROTEIN DETERMINATION; PROTEIN HYDROLYSIS; SHEEP; SODIUM CHLORIDE;

OVIS;

EID: 0034490123     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00097-2     Document Type: Article

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