Changes in the free amino acid content during ripening of Idiazabal cheese: Influence of starter and rennet type

Food Chemistry

Volumn 72, Issue 3, 2001, Pages 309-317

  Vicente, M S ^a   Ibaez F C ^b   Barcina, Y ^b   Barron, L J R ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Cheese ripening; Free amino acids; Rennet type; Starter

Indexed keywords

AMINO ACID; PROTEINASE;

ARTICLE; CHEESE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTROL; FOOD INDUSTRY; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; PROTEIN DEGRADATION;

EID: 0035139740     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00231-4     Document Type: Article

References (21)

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18. Swiss-type varieties
19. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4: Protein breakdown: gel electrophoretical study