Casein breakdown during ripening of Idiazabal cheese: Influence of starter and rennet type

Journal of the Science of Food and Agriculture

Volumn 81, Issue 2, 2001, Pages 210-215

  Vicente, María S ^a   Ibáñez, Francisco C ^b   Barcina, Yolanda ^b   Barron, Luis J R ^a  

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

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Casein breakdown; Ewe's cheese ripening; Rennet; Starter

Indexed keywords

CALF; CASEIN; CHEESE RIPENING; CHYMOSIN; ELECTROPHORESIS; FOOD ANALYSIS; LAMB; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; RENNET; STARTER CULTURE;

EID: 0035140683     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20010115)81:2<210::AID-JSFA803>3.0.CO;2-B     Document Type: Article

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