Proteolysis of αs-casein as a marker of Grana Padano cheese ripening

Journal of Dairy Science

Volumn 83, Issue 12, 2000, Pages 2733-2739

  Gaiaschi, A ^a   Beretta, B ^a   Poiesi, C ^b   Conti, A ^c   Giuffrida, M G ^c   Galli, C L ^a   Restani, P ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF BRESCIA   (Italy)

^c Ctro Stud per l'Alimentazione A   (Italy)

Author keywords

Cheese; Proteolysis; Ripening; s casein

Indexed keywords

CASEIN; CHYMOSIN; MONOCLONAL ANTIBODY; PLASMIN; PROTEIN; PROTEINASE;

AMINO ACID SEQUENCE; ARTICLE; CHEESE; FOOD HANDLING; IMMUNOBLOTTING; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; TIME;

AMINO ACID SEQUENCE; ANTIBODIES, MONOCLONAL; CASEINS; CHEESE; CHYMOSIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; FOOD HANDLING; IMMUNOBLOTTING; PLASMIN; PROTEINS; TIME FACTORS;

EID: 0034543060     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)75167-8     Document Type: Article

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