Influence of milk-clotting enzyme concentration on the αs1-casein hydrolysis during soft cheeses ripening

Journal of Dairy Science

Volumn 84, Issue 6, 2001, Pages 1335-1340

  Hynes, E R ^a   Meinardi, C A ^a   Sabbag, N ^a   Cattaneo, T ^b   Candioti, M C ^a   Zalazar, C A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Cheese ripening; Milk clotting enzyme; Proteolysis; s1 CN

Indexed keywords

CASEIN; COAGULATING AGENT; MILK PROTEIN; NITROGEN;

ANIMAL; ARTICLE; CHEESE; DRUG EFFECT; FERMENTATION; FOOD HANDLING; HYDROLYSIS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; TASTE;

ANIMALS; CASEINS; CHEESE; CHEMISTRY, PHYSICAL; COAGULANTS; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MILK PROTEINS; NITROGEN; TASTE;

EID: 0035377199     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)70163-4     Document Type: Article

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