Evolution of proteolysis during the ripening of traditional Feta cheese

Lait

Volumn 82, Issue 5, 2002, Pages 601-611

  Moatsou, Golfo ^a   Massouras, Theophilos ^a   Kandarakis, Ioannis ^a   Anifantakis, Emmanuel ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Feta cheese; Proteolysis

Indexed keywords

HEAT TREATMENT; MOLECULAR WEIGHT; NITROGEN; SOLUBILITY;

CHEESEMAKING; PROTEOLYSIS;

DAIRY PRODUCTS;

LAMB; OVIS ARIES;

EID: 0036745868     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2002036     Document Type: Article

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