Thermal inactivation of chymosin during cheese manufacture

Journal of Dairy Research

Volumn 69, Issue 2, 2002, Pages 269-279

  Hayes, Maurice G ^a   Oliveira, Jorge C ^a   McSweeney, Paul L H ^a   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheese; Chymosin; Inactivation; Thermal; Whey

Indexed keywords

ANIMAL; CHEESE; CHYMOSIN; FOOD TECHNOLOGY; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; MILK; MILK PROTEINS; PROTEIN DENATURATION; SUPPORT, NON-U.S. GOV'T; ANIMALS;

CHYMOSIN; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEESE; ENZYMOLOGY; FOOD HANDLING; HEAT; KINETICS; METABOLISM; MILK; PH; PROTEIN DENATURATION;

EID: 0036558468     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029902005472     Document Type: Article

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