Contribution of plasmin to primary proteolysis during ripening of cheese: Effect of milk heat treatment and cheese cooking temperature

Lait

Volumn 82, Issue 2, 2002, Pages 181-191

  Somers, Joanne M ^a   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese; Cooking; Pasteurisation; Plasmin; Proteolysis

Indexed keywords

COMPOSITION; FOOD PROCESSING; HEAT TREATMENT; MOISTURE; THERMAL EFFECTS;

PROTEOLYSIS;

DAIRY PRODUCTS;

EID: 0035994531     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002003     Document Type: Article

References (29)

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5. Changes in casein levels during the ripening of Cheddar-type cheese made from overheated milk
6. Protéolyse et texture des fromages à pâte cuite pressée. II: Influence de la chymosine et des conditions de fabrication
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29. Mozzarella cheese: Impact of cooking temperature on chemical composition, proteolysis and functional properties